Camping Fun!

We went camping at Happy Horseshoe Campground in North New Portland, Maine for the weekend with my parents. I made Chicken Enchiladas at home and heated them through for lunch Saturday which worked out well. My father especially likes my enchiladas-This one's for you, Dad!

Chicken & Black Bean Enchiladas

1 Rotisserie Chicken
1 Can Black Beans, drained & rinsed
1 Onion, diced
2 Cups Frozen Corn
Olive Oil
Salt
Pepper
8 Whole Wheat Tortillas
1 Large Can Green Chile Enchilada Sauce
2 Cups Shredded Cheddar Cheese




Pull chicken off the bones and shred. Heat a large saute pan and add a couple rounds of olive oil. Add onion and cook until soft. Add black beans, corn, salt, pepper. Once warmed, add chicken. In a 9x13 baking dish, add about 1/4 of the enchilada sauce on the bottom. Lay out a tortilla, add about 1/2 cup filling and a sprinkling of cheddar cheese and roll. Place seam side down in the baking dish. Repeat until filling is gone. When pan is full, pour the remainder of the sauce over the enchiladas and sprinkle with the cheddar cheeese.

Bake at 350 for approximately 20-30 minutes until heated through. Serve with sour cream, cheddar cheese, black olives. Enjoy!