Chicken and Bean Enchiladas
Ingredients
- 10 Soft wheat flour Tortillas
- 1 Tbsp. butter
- 1/2 cup Scallions or green onions chopped
- 1/2 cup Green bell peppers chopped
- 1 1/2 cups water
- 16 oz. can refried beans
- 1 3/4 cup plain or jalapeno Jack cheese|Monterey jack Cheese shredded
- 2 tomatoes chopped
- 1 cup Salsa
- 1 1/2 cups shredded Chicken cooked
- 1 pkg. Spanish Style rice and Sauce
* Microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes.
* Stir in water and packaged rice; continue to microwave for 10 more minutes
* Stir in beans, 1 cup of Cheese, tomatoes and Chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.
* Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down.
* Top with salsa and remaining Cheese.
* Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.
* Let stand 5 minutes before removing plastic wrap.
* Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours.
* Top with salsa and Cheese just before heating.
* Stir in water and packaged rice; continue to microwave for 10 more minutes
* Stir in beans, 1 cup of Cheese, tomatoes and Chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.
* Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down.
* Top with salsa and remaining Cheese.
* Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.
* Let stand 5 minutes before removing plastic wrap.
* Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours.
* Top with salsa and Cheese just before heating.
This article uses material from the "Chicken and Bean Enchiladas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
