4 chicken breast (cooked and shredded)
1 Can of Black Beans OR Pinto Beans
2 Cans of Enchilada Sauce
1 block of cream cheese
2 cups Shredded Cheddar
Cook and Shred Chicken, add cream cheese and 1 can of enchilada sauce - stir until creamy, then add beans. Spoon mixture into each tortilla, roll, and place in glass casserole dish (seam down) - repeat - I can usually fit 5 enchiladas in a dish, so 2 will be needed. Cover with other can of enchilada sauce and sprinkle with cheese. Bake for 25 min. at 350 degrees.
Corn Advacado Salad
2 cans of Mexican corn
1 Advacado - peeled and diced
Directions - Mix and Serve
This is a $12.50 meal - it makes enough for 2 meals for my family of 5 - kids usually just eat a half of one. DELICIOUS!