CHICKEN ENCHILADAS WITH GREEN SAUCE
- 1 ½ cup cooked chicken
- 1 small can black beans; drained and rinsed
- 1 small can chopped tomatoes; drained
- 3 green onions chopped
- Palm full of cilantro (optional)
- 1-2 Tablespoons jalapeno
- Shredded Cheese
- 6 flour tortillas
- Green enchilada sauce
- Sliced black olives
Combine first 5 ingredients.
Spray casserole pan.
Warm green chili sauce in fry pan.
Pass tortilla thru warmed sauce.
Place in casserole pan; put a few spoonfuls of mixture on tortilla.
Sprinkle with cheese and roll to edge of pan.
Do the same with the next tortillas until pan is full.
Pour rest of sauce over top of rolled tortillas; sprinkle with cheese, black olives and green onions.
Bake at 350˚ for 30 minutes.