Mealling Enchiladas – a delicious recipe with chicken breasts, black beans, black olives, jalopenos, salsa, jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
boil the hell out of four whole chicken breasts. remove from the bone and shred. Put into a very very large bowl with two large cans of black beans, black olives, chopped jalapenos (to taste), chopped green pepper, chopped onion. big jug 'o salsa, and shredded monterey jack cheese. If you want to reduce the cheese replace half of it with cooked rice. Get those big packs of laaaarge flour tortillas. Put a couple of tablespoons of filling in the middle and just roll up the burrito. A 1 gallon freezer bag can hold about 6 of these. the recipe makes about 40. just pull out and spray the bottom of a pan with non-stick spray and put the burrito thing in the oven at 350 for about half an hour (you can speed it up in the microwave too)
231
kcal
Calories
5
g
Fat
12
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole chicken breasts, 2 large cans black beans, 1 can black olives, chopped jalopenos (to taste), and more.
Yes, Mealling Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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