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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cup(s) chicken shredded |
1 can(s) black beans rinsed and drained |
1/4 cup(s) cream cheese |
2 cup(s) enchilada sauce separated |
1/4 cup(s) sour cream |
1 teaspoon(s) cumin |
1 teaspoon(s) chili powder |
1/2 cup(s) fresh cilantro |
1/4 cup(s) green chilies |
1 1/2 cup(s) cheddar cheese |
8 corn tortillas |
Directions:
1. Mix chicken, black beans, cream cheese, sour cream, 1/4 cup of enchilada sauce, 1/2 cup cheese, 1/4 cup chilies, cumin, chili powder and cilantro together. Heat some oil in a skillit. Quickly dip each tortilla into hot oil, then scoop mixture evenly onto each of the 8 tortillas. Spread 3/4 cup enchilada sauce on bottom of pan. Roll tortillas, placing seam-side down in each pan. Pour the rest of enchilada sauce over the tortillas, Sprinkle with 1 cup of cheese, olives and remaining green chilies. Cover and label.
2. Label/ Serving instructions: Thaw. Bake covered at 350 for for 45-50 minutes. Bake an additional 5 minutes uncovered. Serve with rice and corn.
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