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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a quick, simple and tasty dish to use as an appetizer or a dinner. Ingredients:
1 (28 ounce) can green enchilada sauce |
1 (7 ounce) can diced green chilies, undrained |
1 (16 ounce) can black beans, undrained |
1 cup black olives, sliced |
2 cups mexican blend cheese, grated |
4 boneless skinless chicken breasts |
tortilla chips or flour tortilla |
Directions:
1. Bring a pot of water to a boil over high heat.
2. Add chicken breasts to pot.
3. Boil until throughly cooked and falling apart.
4. Shred chicken.
5. You can do these steps before hand a refridgerate chicken until ready to use.
6. Pour black beans in a 2.5 quart baking dish.
7. Mix in green chiles.
8. Lay the chicken over that.
9. Sprinkle with grated cheese.
10. Top with olives.
11. Bake in oven at 350 for 30 minutes or until hot.
12. Serve with tortilla chips or tortillas.
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