CHICKEN ENCHILADAS
Virginia Reiter
FABULOUS USE OF LEFT OVERS
ingredients
- SHREDDED CHICKEN OR BEEF
- 1-15 OZ CAN BLACK BEANS - DRAINED
- 1 SM CAN OF JALEPENOS OR FRESH PEPPERS TO TASTE
- 1-5 OZ CAN OF DICED TOMATOES - MEXICAN STYLE IF YOU HAVE IT
- 1 SM ONION
- 1 GREEN PEPPER
- 1 8 OZ BAG OF MEXICAN SHREDDED CHEESE
- 1 SM CAN OF ENCHILADA SAUCE OR YOUR FAVORITE SALSA
- TORTILLA WRAPPERS OF YOUR CHOICE
directions
- 1
SAUTE GREEN PEPPERS AND ONIONS UNTIL SOFT.
- 2
MIX COOKED MEAT, BEANS, TOMATOES AND PEPPERS INTO ONION MIXTURE AND HEAT THROUGH.
- 3
SPOON MEAT MIXTURE INTO TORTILLA WRAPPERS AND ROLL. PLACE SIDE BY SIDE IN A GREASED BAKING DISH. COVER WITH ENCHILADA SAUCE OR SALSA, AND THEN COVER WITH CHEESE.
- 4
BAKE AT 375 DEGREES UNTIL BUBBLY. DO NOT LET THE CHEESE BURN.
Source: Virginia Reiter
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