4 cups of cubed chicken 1 jar of black bean and corn salsa 8-10 large tortilla shells 1 can of enchilada sauce 1 package (1 cup) of shredded three cheese blend
Lightly oil a 9x13" casserole dish. Mix the chicken and jar of salsa together. Fill each tortilla shell with the chicken mixture, roll and place in the casserole dish. Pour enchilada sauce over the top of each rolled tortilla and sprinkle with shredded cheese. Bake at 350 for approximately 30 minutes or until cheese is bubbling and golden brown.

You can easily use leftover chicken for this recipe. This dish can also be prepared ahead of time and frozen. Take the dish from the freezer and place it directly in the oven to bake.