Saturday, January 14, 2006

Green Enchilladas

1 can Hatch Green enchillada sauce
1 small can diced green chilis
1 can black beans
1 lb of chicken breast cooked and diced or shredded
1 bag of shredded monterey jack cheese
10 whole wheat tortillas

Pour a small amount of sauce in the bottom of a 9X13" pan, enough to coat the bottom and up the sides a bit. Fill each tortilla with some cheese, beans, chilis, and chicken. Roll it up and place seam side down in the pan. Repeat until all the ingredients are used up. Sometimes I have to use another smaller pan also. Then pour remaining sauce of over the top to cover all the tortillas and then sprinkle with more cheese. Add more chilis to the top if desired. Cover with foil. Bake at 350 until bubbling, about 20 - 30 minutes. Serve with chopped tomatoes and shredded lettuce and diced green onions.

I serve this with corn, spanish rice, and carrot salad. You could also add cornbread too if you'd like.

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