Finally...

I finally got the Chicken Enchiladas made.  The original recipe called for ground beef, but my daughter prefers chicken, so I substituted.  That is all I accomplished today because I had an appointment for a routine physical, which turned out better than I had hoped.  All bloodwork came back better than normal, so I am a happy camper.

Tomorrow I plan to make use of the leftover peaches and will probably make spaghetti sauce instead of salsa.  After peeling all those peaches, I am not peeling all those tomatoes! I will as always give the recipes when finished.

Chicken Enchiladas
20 tortillas
2 cups shredded Cheddar cheese
Filling:
3 cups cooked chicken, chopped
1 medium onion, chopped
2 15ounce cans black beans, drained
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper

In a saucepan, combine filling ingredients and cook over medium heat until heated through.  Soften the tortillas in the microwave for 10-20 seconds.  Put a spoonful of filling down the center of the tortilla, sprinkle with cheese, gently roll up, and put seam side down on cookie sheet.  Continue until all filling is used.  Put trays in freezer to flash freeze.  When frozen, put into ziplock bags for later use.

To Make Enchiladas: Put frozen, filled tortillas in a 9x13-inch pan and cover with enchilada sauce.  Sprinkle top with shredded Cheddar cheese and bake at 350 degrees F until everything is bubbly, or roughly 45 minutes.

***I have not tried a homemade enchilada sauce recipe, but will tomorrow night for dinner and will let you know how that turns out.***