This is a simple meal which is good alone and even better when served with rice. (Zatarain's Red Beans and Rice is a good choice.)
Ingredients:
- 1 (15 or 16 oz.) can black beans
2 (5 oz.) cans breast of chicken
1/2 can (about 8 oz) pitted black olives, chopped
1 medium onion, chopped
1 (4.5 ounce) can chopped green chilies, undrained
1 (15 oz.) jar chunky salsa
2 cups Monterey Jack cheese, shredded
8 tortillas
Directions:
Stir together black beans, chicken, olives, onion, green chilies and half of the salsa.
Spoon a portion of the mixture down center of each tortilla.
Using 1 cup of the cheese, sprinkle over the mixture in each of the tortillas.
Roll up tortillas, and place seam side down in lightly greased baking dish. (A 13x9 pan works well.)
Pour remaining mixture and salsa over enchiladas and top with remaining 1 cup of cheese.
Bake at 350 degrees for 25 minutes or until bubbly.