Ingredients
The following ingredients have 7 Servings
- 2-3 large boneless (skinless chicken breasts, cooked and chopped)
- 10 oz can enchilada sauce
- 14.5 oz can black beans (drained)
- 2 oz can black olives (sliced)
- 4 oz cream cheese (softened)
- 2 cups Mexican blend cheese (shredded)
- 2 cups Mexican rice (cooked (I cooked with half water and half diced tomatoes))
- 2 oz can jalapenos (sliced (optional))
- 2-4 flour tortillas (any size but cut in half or thirds to fit in the dish)
- diced cilantro (diced (as garnish))
- green onions (diced (as garnish))
- 1 avocado (diced (as garnish))
- sour cream (as garnish)
Instruction
- Preheat oven to 350 degrees.
- Pour 1/3 of the enchilada sauce in the bottom of an 9X13 baking dish.
- Top with cut tortillas, filling the bottom of the dish in an even layer (6-8inch work best).
- Mix the remaining sauce with the chopped chicken in a large bowl.
- Add black beans, cooked rice, and cream cheese and mix well
- Spread mixture on top of the cut tortillas.
- Top with sliced black olives and jalapenos (optional).
- Next add shredded cheese sprinkled evenly on top.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes.
- Garnish with toppings of your choice -I like cilantro, green onions, and avocado.
- Cut into servings and serve warm with a dollop of sour cream on top.
