Chicken and Bean Enchiladas

This dish is one of my kids favorite. I love sneaking some veggies inside and my kids won't notice at all.

 

                                                                                        

 

Ingredients: 

 

1 ponds of chicken breasts, diced

1 teaspoon Cumin

1 teaspoon chilli

1 cup of shredded cheese

1 can of refried beans

1 onions, diced

2 garlic cloves, diced

 

1 teaspoon salt

2 large tomatoes, chopped

1 tablespoon Canola oil

1/2 can or

(10 oz.) Green Chile Enchilada sauce, optional

1/2 cup sour cream

10 Burritos

Directions:

On stove top, In medium pan, heat Canola oil and cook chicken, onions and garlic for 15 minutes on medium heat. Add Chilli and Cumin, cook 3 minutes and remove from the heat.

Preheat the oven to 350 degrees F (175 degrees C).

Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the chicken mixture, sour cream, 3/4 cup of shredded cheese and reffried beans into the tortilla. Roll up and place in pan. Repeat until mixture is gone.
Top with a little sauce and 1/4 cup of shredded cheese.

Bake at 400 for 20 minutes until the cheese ia all melted.