KAREN'S NEW MEXICAN CHICKEN ENCHILADAS VERDE
Steps:
- 1. Boil whole chicken until meat is no longer pink.
- 2. Remove skin and debone meat, shred meat and set aside.
- 3. Preheat oven to 350 degrees.
- 4. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
- 5. Place dessert sized plate in microwave.
- 6. Place one tortilla on plate in microwave.
- 7. Microwave tortilla for 8 seconds ONLY.
- 9. Remove tortilla, place in a 13x9 baking pan (metal or glass).
- 10. Put 1 Tbsp. enchilada sauce lengthwise on middle of tortilla
- 11. Follow with 1 Tbsp. black beans, 1 Tbsp. cheese, and 1/4 cup chicken. Roll up enchilada.
- 12. Repeat process until all tortillas are filled and rolled in pan.
- 13. Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it)
- 14. Top sauce with remaining cheese, black olive slices and green chilies.
- 14. Bake in oven for 25-30 minutes.
- ENJOY (and expect A LOT of compliments)
- You can also use corn or wheat tortillas if you prefer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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