Creamy Chicken Enchiladas (To Freeze Some or Feed a Crowd)

2 packets green enchilada sauce (I used Frontera 8 ounce packets)

4 to 6 chicken breasts (if only doing chicken, do 6 breasts; if adding things like corn and black beans, you can get away with 4 breasts)

16 ounces (2 cups) sour cream

Optional: 1 can corn (drained)

Optional: 1 can black beans (drained and rinsed)

Optional: 2 to 3 red peppers, diced (can sub yellow or orange)

Optional: 1 onion, diced

1 tsp salt

Approx. 18 to 20 tortillas

2 c shredded Mexican cheese

2 jars of salsa verde (can sub regular salsa if you can’t find salsa verde, I get this at Trader Joe’s)

Optional toppings: avocado, cilantro

Directions at naptimekitchen.com

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