Thursday, September 8, 2011
I did want to mention that the recipe calls for 6 tortillas but I had enough filling for at least 10-12 (saved the leftover filling in the fridge). :)
Recipe from BlogChef
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 onion, diced
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Monterey jack cheese (shredded)
1 (6 ounce) can sliced black olives
4 cups refried beans
¼ cup vegetable oil
In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas so that they fold easily.
Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides.
Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.