Chicken Enchiladas with Corn Tortillas

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Vegetarian Refried Beans

  Rosarita

  16 oz or 454g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  16 oz or 454g

• Olives

  Ripe, canned (jumbo-super colossal)

  6 oz or 170g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• ReaLime 100% Lime Juice

  Realime

  ½ ml or 10g

• Ro*Tel Diced Original Tomatoes & Green Chilies

  Ro*Tel (Rtl)

  283g

• Enchilada Sauce

  Red - Kroger

  28 oz or 794g

• Shredded 4 Cheese Mexican

  Sargento

  1 cup or 112g

Directions

1. Preheat oven to 375 degrees F.
2. Cook chicken breasts. Shred, or cut in 1-inch cubes.
3. Chop cilantro and slice olives. Set aside 1 tsp cilantro and a few sliced olives for garnish.
4. Combine beans, cilantro, olives, lime juice, chicken and Ro*Tel in a large bowl and mix well.
5. Pour enough enchilada sauce to just cover the bottom of a large baking dish. (I use a 15" x 10" inch Pyrex baking dish.)
6. Warm tortilla shells in microwave until soft (or soak in enchilada sauce until soft). Fill each softened tortilla with approximately 1/2 cup of mixture, roll, place side by side in baking dish.
7. Pour remaining enchilada sauce over filled tortillas. Sprinkle cheese on top. Garnish with cilantro and sliced olives.
8. Loosely cover baking dish with foil. Remove foil during last 10 mins of baking to brown cheese, or leave foil in place for creamier cheese.
9. Bake for approximately 45 minutes.

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