| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1/3 |
c |
Chopped onion |
| 2 |
c |
Shredded chicken |
| 1 |
cn |
Stewed tomatoes |
| 1 |
cn |
Black beans |
| 1/2 |
c |
Salsa |
| 1 |
cn |
Diced green chilies |
| 1 |
ts |
Chili powder |
|
|
Salt and black pepper |
| 1 |
cn |
Enchilada sauce |
| 8 |
|
Flour tortillas |
| 1/3 |
c |
Sour cream |
| 1 |
c |
Shredded Monterey jack cheese |
INSTRUCTIONS
Preheat oven to 450.
Saute onion in hot oil until softened. Add chicken, tomatoes, black
beans, half the salsa, chilies, chili powder, salt and pepper to
taste. Heat through. Keep warm over low heat. Cover bottom of 8 x 12
baking pan with half the enchilada sauce. Dampen each tortilla with
water and heat on both sides in hot frying pan until soft. Place some
of the chicken mixture on each tortilla and roll up. Place seam side
down in baking dish. Repeat with all tortillas. Top with remaining
enchilada sauce, remaining salsa, sour cream and grated cheese. Cover
and bake until hot.
About 15 minutes. Serve with green onions and more salsa if desired.
Per serving (excluding unknown items): 2684 Calories; 115g Fat (38%
calories from fat); 104g Protein; 323g Carbohydrate; 208mg
Cholesterol;
3795 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2058
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