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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | servings | boneless skinless chicken breasts, 16 oz - 1 breas | 6 | cup, shredded | shredded cheddar cheese | 20 | tortillas (approx 7-8 | flour tortilla | 4 | servings | Sauce, NESTLE, ORTEGA Enchilada Sauce can | 1 | can (15 oz) | Canned black beans, drained and rinsed | 1 | cups | Green chiles, 4 oz canned chopped, drained |
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Steps
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Sequence
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Step
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| | 1 | Boil chicken breasts for 20 minutes or until chicken can be shredded | | 2 | use a cutting board and fork to shred the chicken | | 3 | In a large mixing bowl combine the chicken, cheese, chiles, black beans and 2 cans of the enchilada sauce. | | 4 | Fill 10 tortillas with 1/2 the mixture | | 5 | Roll it up and place in a 9 x 13 baking dish with seams down | | 6 | Repeat doing another 10 tortillas until all the chicken mixture is used | | 7 | pour 1 can of enchilada sauce over the enchiladas in each backing dish | | 8 | Bake at 400 degrees for 30 minutes or until melted and bubbly | | 9 | Optional - Serve with sour cream, salsa, olives, lettuce, beans, or rice |
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