Ingredients
2 LARGE CHICKEN BREASTS,CUT INTO BITE SIZE PIECES
1 CAN RED ENCHILADA SAUCE
1 SMALL CAN GREEN CHILIS,DRAINED
1 CAN BLACK BEANS,RINSED
8 OZ. SHREDDED CHEDDAR CHEESE
ADOBO BRAND SEASONING W/ PEPPER
10 SMALL WHITE CORN TORTILLAS
2 TBLES. OLIVE OIL
AVACADO,DICED
TOMATO,DICED
4 GREEN ONIONS,DICED
1/2 CAN MEDIUM BLACK OLIVES,DICED
SALSA OF CHOICE
8 OZ. CARTON OF SOUR CREAM
Preparation
SAUTE’ CHICKEN IN OLIVE OIL,SPRINKLE W/ ADOBO SEASONING.COOK TILL NO LONGER PINK.TAKE OFF OF HEAT & MIX IN THE BLACK BEANS,GREEN CHILIS & 1/4 CUP OF THE SOUR CREAM.HEAT TORTILLAS FOR ABOUT 25 SECONDS IN A MICROWAVE.LIGHTLY SPRAY A 10X10 INCH COOKING DISH W/ COOKING SPRAY,ADD ABOUT 3 TBLES. OF THE ENCHILADA SAUCE ON THE BOTTOM OF THE DISH.PUT 2 TBLES. OF THE CHICKEN MIX & 1 TBLES. CHEDDAR CHEESE IN THE TORTILLAS.PUT THEM SEAM SIDE DOWN IN THE BAKING DISH.POUR THE REMAINING ENCHILADA SAUCE OVER ALL THEN ADD THE REMAINING CHEESE OVER THE TOP. SPRINKLE THE GREEN ONIONS & THE BLACK OLIVES OVER ALL.BAKE FOR 35 MIN. SERVE W/ THE AVACODO,TOMATO,SALSA & THE REST OF THE SOUR CREAM.
