Ingredients:
- 1 (2 ½ lbs) Bag of Frozen, boneless, skinless Chicken (thaw, place on foiled pan w/edge and bake 20 minutes at 450.
- 2 Green Onions, diced – including stems
- Small Can black Olives (diced)
- 1 and 2/3 cups black beans (or 1 Can Black Beans drained and rinsed)
- 1 Can Corn (drained)
- Grated Mild Cheddar Cheese
- Grated Monterey Jack Cheese
- 2 Cans Tomato Sauce (16 oz)
- 2-4 Cloves of Garlic, minced
- 4 heaping tsp. Chili Powder
- Oil for frying tortillas
- About a dozen Corn Tortillas
Directions:
- Cube or shred cooked chicken and add the green onion, black olives, black b eans, and corn.
- In a pot on the stove, add about 2 Tbsp. oil and garlic. Fry until it starts to turn golden brown.
- Add Tomato Sauce and Chili Powder to the garlic mixture. Stir and keep on low while you fry the tortillas.
- Heat oil in skillet between medium and med-high. Once hot, fry tortillas and place on paper towels and dab dry. Salting them is optional.
- Dip each cooked tortilla in tomato sauce mixture scraping the sauce onto the side of the pan on both sides and place in a 9x13 dish.
- Fill each tortilla with chicken mixture and roll. (I like to add a small amount of sauce and cheese before I roll the enchilada to give it moisture.)
- Once they are all rolled, spoon additional sauce over each enchilada and top with cheese mixture.
- Serve with sour cream, salsa, and guacamole on the side. You can garnish each enchilada with a slice of olive.
Delicious!!
