Combo #7 Recipe
Two chicken enchiladas with green sauce, Spanish rice and beans
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Ingredients
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Enchiladas and Sides
Method
Preparation
- 1
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). In a bowl, mix shredded chicken with half of the green enchilada sauce and season with salt and pepper.
- 2
Warm the corn tortillas in a skillet or microwave until soft. Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- 3
Pour the remaining green sauce over the enchiladas and sprinkle with shredded cheese. Bake for 20-25 minutes or until cheese is bubbly.
- 4
- 5
Prepare the Beans
In a small saucepan, heat the black beans over medium heat, adding salt and pepper to taste.
- 6
Once everything is heated, serve two enchiladas on a plate alongside a scoop of Spanish rice and a portion of black beans. Garnish with sour cream.
