Chicken Enchiladas
Ingredients:
Sliced olives
Chopped tomatoes
Green onion
Chop cooked chicken. (An easy way to cook chicken is to boil in a small amount of chicken broth, grill, or pan fry.) In a medium bowl mix chicken, beans, onion, corn, ¼ cup cheese and ¼ can of enchilada sauce. Put a small amount of enchilada sauce to coat the bottom of pan.
Option 1 (traditional)-fill each tortilla with chicken mixture, roll into a cylinder and add to pan. Continue until pan is full. Add remaining enchilada sauce to top, careful to cover all exposed tortilla. Cover with remaining shredded cheese. Garnish with olives, tomatoes, green onions if desired.
Option 2 (get dinner on the table!!)-
Put a layer of tortillas in pan. Feel free to rip tortillas to help them fit in corners. Layer ½ of chicken mixture. Repeat layer of tortillas and chicken. Finish with one more layer of tortillas. Add remaining enchilada sauce to top, careful to cover all exposed tortilla. Cover with remaining shredded cheese. Garnish with olives, tomatoes, green onions if desired.
Cook at 350º F for 20-30 minutes until cheese is melted.
- 2 chicken breasts, cooked (or leftover chicken, pork, beef, etc)
- flour or corn tortillas
- 1 can enchilada sauce
- 1 can black beans (rinsed and drained)
- 1 cup shredded cheese
- ½ onion, chopped
- 1 can corn (drained)
Sliced olives
Chopped tomatoes
Green onion
Chop cooked chicken. (An easy way to cook chicken is to boil in a small amount of chicken broth, grill, or pan fry.) In a medium bowl mix chicken, beans, onion, corn, ¼ cup cheese and ¼ can of enchilada sauce. Put a small amount of enchilada sauce to coat the bottom of pan.
Option 1 (traditional)-fill each tortilla with chicken mixture, roll into a cylinder and add to pan. Continue until pan is full. Add remaining enchilada sauce to top, careful to cover all exposed tortilla. Cover with remaining shredded cheese. Garnish with olives, tomatoes, green onions if desired.
Option 2 (get dinner on the table!!)-
Put a layer of tortillas in pan. Feel free to rip tortillas to help them fit in corners. Layer ½ of chicken mixture. Repeat layer of tortillas and chicken. Finish with one more layer of tortillas. Add remaining enchilada sauce to top, careful to cover all exposed tortilla. Cover with remaining shredded cheese. Garnish with olives, tomatoes, green onions if desired.
Cook at 350º F for 20-30 minutes until cheese is melted.