Chicken Enchiladas

Makes five 6”x8” pans of 7 enchiladas. One in Pyrex for tonight and freeze the extras in disposable foil pans. 

Cook and shred 3 chicken breasts.
Chop and sauté one onion.
Combine in a bowl with 3 cans of drained black beans. 
Add salt, pepper, cumin, paprika and garlic powder.

Grate a pound of shredded cheese.
Warm 30-40 corn tortillas in the oven at 400.

Pour sauce in the bottom of the pan, fill tortillas and roll. Sauce and cheese between layers. 

Heat until hot or freeze.