Ingredients:

• 3-4 cups cooked shredded chicken (I used slow cooker chicken but you can also use rotisserie chicken)
• 1 medium onion, diced
• 1 teaspoon olive oil
• 1 cup sour cream
• 1 (28 oz) can enchilada sauce
• 1 (16 oz) can corn, drained
• 1 (16 oz) can black beans, rinsed and drained, if desired
• 3 cups sharp cheddar cheese, shredded
• extras as desired – drained sliced olives, green chiles, salt, black pepper, ground cumin, diced tomatoes
• 10-16 flour tortillas

Directions:

1. Preheat oven to 350 degrees.
2. Place onions and oil in a large skillet over medium heat. Cook onions until almost translucent.
3. Add chicken to the pan and continue stirring occasionally  until chicken is warmed.
4. Add sour cream and about 2/3-3/4 cup of enchilada sauce. The chicken should be well coated in sauce. Remove chicken from heat.
5. Stir in beans and corn, if desired, and 2 cups cheddar cheese (we like lots of cheese, you may wish to cut down on it). Taste and adjust spices to your liking.
6. Place 2/3 cup of enchilada sauce in bottom of a 13″x9″ baking dish. Spread over the entire bottom of the pan.
7. Roll the chicken in the tortillas and place seam down in the prepared baking dish.
8. Pour rest of enchilada sauce over the tortillas. Top with rest of shredded cheddar cheese. Cover with aluminum foil and bake 15-20 minutes. Then remove cover and bake until cheese is hot and bubbly.
9. Remove from oven and allow to rest for 5 minutes before serving.