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1 pkg. chicken breast tenders 1 chicken bouillon cube 1 large can or 3 small cans green chile enchilada sauce 2 c. fiesta blend shredded cheese 1 (12 count) pkg. flour tortillas 1 can refried beans 10 oz. sour cream In medium size pot, fill 3/4 way full of water and add chicken and bouillon cube; bring to boil. Cook chicken until fully cooked; drain and let cool. Finely shred chicken into medium size bowl. Add 1/4 can enchilada sauce to chicken; mix well. In 13 x 9-inch casserole dish, add 1/4 can enchilada mix to each flour tortilla with 2 tablespoons refried beans and 2 tablespoons chicken mixture. Roll up and add to dish. Top with remaining enchilada sauce and shredded cheese. Bake at 375 degrees about 30 to 45 minutes until bubbly and brown. Add dollop of sour cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |