Another Enchilada Recipe

2 boneless, skinless, chicken breasts

1 tsp. rotisserie chicken seasoning

1 tsp. taco seasoning

1 can pinto beans, drained

1 can white beans, drained

12 oz. cheese, grated

1 (4 oz) can green chilies

1 large can red enchilada sauce

1 c. prepared spanish rice*

12 tortillas

Combine the rotisserie chicken and the taco seasoning. Sprinkle the chicken with the seasoning and cook in a little oil until no longer pink OR roast in the oven or crock pot until cooked. Shred and put in a bowl.

In the chicken bowl add the two cans of beans, 8 ounces of the cheese, chilies, Spanish rice and just enough enchilada sauce to moisten.

Divide the filling between the tortillas, roll and place seam side down in a casserole dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes or until heated through.

*For spanish rice you can use a commercial mix or make your own. For mine I saute a little onion, garlic, and bell pepper in olive oil until tender. Then add 1 c. water, 1 beef bouillon cube, a dash of oregano, and 4 oz. tomato sauce and bring to a boil. When boiling I add 2/3 c. rice and simmer until tender and liquid is absorbed. Makes a little more than a cup