Baked enchiladas in minutes.
Cooked shredded chicken (some left for the aunties of course), thinly sliced onions/bell peppers/hot peppers/garlic sautéed in a bit of oil, drained black beans, shredded cheese (SO likes Pepperjack), enchilada sauce (I use home made which takes 90 seconds). Mix well, spread on flour tortillas, roll up. Pls do not over sauce and overfill. On the slightly oiled wire rack seam down, spritz with a tiny bit of oil, 3-4 minutes until starting to brown, turn around, sprinkle with cheese (be careful to keep it on the enchiladas). Do not go away!!!!
We were both very hungry and two each were almost too much which is one breast. They freeze well unbaked. Place them without touching on a cookie sheet, freeze, transfer to zip bag. I defrost on the wire rack or a cookie rack to avoid soggy bottoms. 20 minutes max. The do well in the micro or oven after being frozen but do not get the crunchy crust. I keep them around as hot pocket replacements. A quick snack or lunch and I know what it is in them.