Recipe from: Shae Johnson
2 Chicken Breasts, shredded
1 (8 oz.) block Cream Cheese
1 can Green Enchilada Sauce
1 can Black Beans-rinsed and drained
2 cups cooked Rice-we cooked rice with juice from one lime and the lime zest. Also we added about 1/4 cup of chopped fresh cilantro.
6-8 Tortillas
Mix the chicken, cream cheese and enchilada sauce together and set aside.
On tortillas layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture. Then wrap them up and lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with a little bit of Mexican style cheese.
Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.
2 Chicken Breasts, shredded
1 (8 oz.) block Cream Cheese
1 can Green Enchilada Sauce
1 can Black Beans-rinsed and drained
2 cups cooked Rice-we cooked rice with juice from one lime and the lime zest. Also we added about 1/4 cup of chopped fresh cilantro.
6-8 Tortillas
Mix the chicken, cream cheese and enchilada sauce together and set aside.
On tortillas layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture. Then wrap them up and lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with a little bit of Mexican style cheese.
Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.
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