Chicken Enchiladas

I had originally planned another Dr. Suess baby shower post for today but I made these enchiladas last night that were soooo yummy I had to share them today.  I will do the other post later this week.  So anyways let me tell you about these enchiladas.  I have used the same recipe for years.  Don't get me wrong it is yummy, I was just getting tired of it and I felt like it needed an upgrade.  So last night I kinda winged it and gave it a fabulous upgrade. (again I am apologizing for the picture but I took the picture after most all the enchiladas were eaten up and... well the taste is a million times better.)

So here is the recipe:

Chicken Enchiladas

1 lb cooked chicken (I cook a bunch chicken in the crock pot with salsa and freeze it in 1 lb increments.  Just let in thaw out first)

1 can cream of chicken soup

1/3 c milk

2 garlic cloves finely chopped

1 tsp cumin

2 Tblsp fresh chopped cilantro

1 can black beans drained

(you could also add 1 can of corn drained)

1 c shredded cheese (I used colby jack b/c that is what I had on hand but if I had monteray jack I would have used that)

8-10 flour tortillas

½ c mild green enchilada sauce

2 c shredded cheese

Mix all ingredients up to the tortillas.  Spoon mixture into tortillas, roll them up and place in 9X13 pan.  Spread remaining mixture over top.  Pour enchilada sauce evenly over top and top with cheese.  Bake 350º for 25 min.  

 I hope you enjoy this as much as my family did!