Red Chicken Enchiladas

Name: Red Chicken Enchiladas
Ingredients: 3 cups cooked chicken, shredded; 1 (6 ounce) can black olives, chopped; 1/4 cup green onion; 1/2 lb monterey jack cheese, grated; 4 (14 ounce) cans red enchilada sauce (or whatever amount feels right); 1 (15 ounce) can black beans, rinsed and drained; 1 (4 ounce) can diced green chilies; 12 flour tortillas

8 ingredients

6 steps

Ingredients

3 cups cooked chicken, shredded
1 (6 ounce) can black olives, chopped
1/4 cup green onion
1/2 lb monterey jack cheese, grated
4 (14 ounce) cans red enchilada sauce (or whatever amount feels right)
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilies
12 flour tortillas

Directions

1

Mix half of the olives, chilies, chicken, onions, beans, one can sauce.
2

Divide filling among the tortillas (you may end up with extra filling. You can just save it for another use or fill more tortillas).
3

Roll up and place in a 9 x 13 inch pan. Pour the rest of the sauce over enchiladas. Use as little or as much as you like depending on how saucy you like them.
4

Top with cheese and remaining olives.
5

Bake at 350 for 30 - 45 min or until bubbly.
6

Top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.