Mix in a big bowl:8 ounces cream cheese, softened
1 can black beans
1 can diced green chilies
1 can diced black olives
1/4 cup diced onion
1 1/2 cups shredded cheddar cheese
2 cups cooked rice
2 cups cooked chicken, shredded or cubed
2 - 19 oz cans of red enchilada sauce (save 2 cups)
I like to mix the sauce and cream cheese together in a sauce pan so they cream together, but you don't have to.
Pour some sauce into the bottom of 2 - 9 x 13 pans.
Put 1/2 cup of the mixture into each tortilla then roll tortilla and place in dish. Place 6 enchiladas in each pan. (I was bulk cooking when I took these pictures so I squished a couple extra in each pan.)
Pour remaining sauce over the top of enchiladas, top with more cheese. Bake covered at 350 degrees for 30-45 minutes.
Sometimes I do a half pan of enchiladas with Mexican rice in the other half so it can be a one dish meal.
1 comment:
I haven't made this recipe in a long time and couldn't find it anywhere. I was about to text you but then thought I'd check your food blog just in case. Hooray it's here!
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