When I say easy, I'm not kidding:
- 2 or 3 shredded chicken breasts
- 3/4 can refried beans
- 1/2 to 1 whole can black beans, drained
- 1/2 cup sour cream
- 1 cup salsa
- 1 cup shredded cheese: Cheddar, Colby, Monterey Jack blend, whatever
*optional* 1 cup corn kernels
~Cover rolled Enchiladas with~
1 can enchilada sauce
1 small can sliced, drained, black olives
1 or 2 additional cups of shredded cheese
~Mix together first 6 ingredients--roll em up in burrito shells, place side by side in greased casserole pan. Cover with can of enchilada sauce and 1 or 2 more cups shredded cheddar or Monterey Jack/Colby blend, and optional black olive slices. Cover with Foil, heat for 45 minutes on 375 degrees.
**You can make these as hand held burritos by simply adding 1/2 of the can of enchilada sauce, black olives and 2 total cups of cheese to the chicken mixture and heating all together on stove until heated through and melty.