Chicken Enchiladas & Vegetarian Enchiladas

Recipe & directions for Enchiladas. Chicken & Vegetarian style.

Ingredients:
6 Large wraps, flour, wheat or corn tortilla, or soft taco shells (I used wheat sun dried tomato wraps)
6 large chicken breasts - Boil chicken in water, when fully cooked. Cut chicken into strips, then shred it with a fork. If pressed for time, you can use canned chicken. Be sure to select chicken breast only, and drain & rinse to remove excess salt.
*For Vegetarian style - 2 large cans of black beans
3 small cans of enchilada sauce
1 small can of chopped green chiles
1 clove of finely chopped fresh garlic
2 bags of shredded Mexican cheese
2 tablespoons olive oil
1/3 cup chopped tomatoes
1/3 cup chopped black olives
Fresh ground pepper
*Optional - hot sauce, or salsa for topping
*Optional - sour Cream for topping
*Optional - 2 tablespoons of fresh cilantro (add in chicken, or bean mixture & for topping/garnish)

Directions below each photo. Step by step.

In large skillet, on medium high heat. Add 2 tablespoons of olive oil & minced garlic. Slowly add shredded chicken, stir & simmer. Pour in 1 & 1/2  half cans of enchilada sauce, stir. Grate fresh ground pepper over the chicken. Stir in 1 bag of Mexican cheese. Allow to simmer until well heated. Turn off heat when cheese is fully mixed in & melted. 

The same method is used for the Vegetarian style, Pour 2 cans of well drained black beans, and chop the beans a little with a spatula. After all ingredients are added & well cooked. Turn off heat.

Line cooking pan with enchilada sauce

                                                           

Place a scoop of the beans or chicken mixture into the tortilla & fold the edges of the tortilla in to close it.

                                                                   

Add the filled tortillas to the cooking pan

                                                           

Pour the remaining enchilada sauce over the top of the tortillas. Top with shredded cheese, chopped black olives, peppers & tomato. Cilantro is great to use too. Bake for about 20 - 25 minutes. Until cheese is fully melted & browned, and the enchilada sauce is bubbly hot in the bottom of the pan.  I served the enchiladas with yellow rice & re-fried beans.