 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree from Amy Dando. I came up with it shortly after I got married, notes the Endicott, New York reader. It's a delicious dinner for two that's easy to double for company. Ingredients:
1 package (6 ounces) ready-to-use southwestern chicken strips |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1 can (10 ounces) enchilada sauce, divided |
1 cup refried beans |
4 flour tortillas (7 inches), warmed |
1 can (2-1/2 ounces) sliced ripe olives, drained |
chopped tomato and shredded lettuce, optional |
Directions:
1. In a large bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
2. Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
3. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired. Yield: 2 servings.
|
|