1 Recipe Enchilada Sauce Grated Cheddar Cheese 2 Boneless, Skinless Chicken Breasts, 12 Taco Size Corn Tortillas -Cooked And Shredded Oil For Frying Tortillas 1 Can Black Beans 1 8-Ounce Can Sliced Olives 1/2 Onion, Chopped 3 Green Onions, Chopped
Prepare Enchilada Sauce.
Heat oil in fry pan. Fry corn tortillas for a few seconds on one side. Remove to cutting board. In center, place come chicken, black beans, onion, and cheese. Roll up enchilada and place in 9x13 baking dish. Be sure to do these steps quickly after tortilla is removed from fry pan or you will be unable to roll up the enchilada. Repeat for remaining enchiladas. Pour over enchilada sauce and top with remaining cheese, olives and green onion. Bake in a 350 degree oven for 25 minutes.
2002 Original Recipe (Updated 2012) - April Ferre
Mexican Fiesta! April's Chicken Enchiladas, Spanish Rice, Refried Beans with Cheese, Chevy's Sweet Corn Tomalito, Danielle's Guacamole & Sour Cream
"In college, my best friend, Alvin, was the cultural programer in one of the dorms. He asked me to help out with a cooking class by making a variety of dishes from different countries. I made these, Kathy's Jumbo Stuffed Shells, and some other things that I can't remember now." - April Ferre
