Mexican Restaurant Recipe
1 can black beans
4 cups rice, cooked 4
1/4 cup Tabasco Green Jalapeno Pepper Sauce 1
8 (10 inch) flour tortilla
1 1/2 lbs grilled chicken breast, sliced
1 (12 oz.) can enchilada sauce
1 cup cheddar cheese, shredded
2 cups tomato, diced
1 cup onion, diced
1 head iceberg lettuce, shredded
2 tablespoons lime juice
1 cup guacamole
Preheat oven to 350 degrees. Mix together black beans, rice and pepper sauce. Lay out tortillas and place a 1/3 cup rice, pepper sauce and bean mixture in the middle of each. Top with 3 oz. of sliced chicken and roll up. Coat bottom of an ovenproof casserole dish with 8 oz. of enchilada sauce.
Place rolled enchiladas in dish and spoon remaining sauce evenly over enchiladas. Top with cheddar cheese and bake 12 minutes.
In separate bowl, mix tomato, onion, lettuce and lime juice. When cheese is melted, remove enchiladas from oven. Place 2 enchilada on each plate with 1/4 cup guacamole. Top with tomato, onion, lettuce and lime juice salad.
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