Cardine's Green Chile Enchiladas
Serves approximately 10 people
Preheat oven to 350 degrees Fahrenheit
Flour tortillas (approximately 10)
15 oz can black beans
16 oz bottle Herdez Salsa Verde
16 oz block of Jack Cheese, shredded
1 small can of chopped green chiles
2 or 3 large chicken breasts
2 Tbsp oil or lard (hee hee)
Cut chicken breasteses into small pieces, removing excess fat. In a frying pan and on medium heat, fry chicken in oil until thoroughly cooked. In each tortilla, spoon in beans, salsa verde, and green chiles. Sprinkle on chicken and cheese. Roll and place in a 9 x 13 inch casserole dish. You can squish about 10 tortillas in the pan if you need to feed that many people. Spread Herdez Salsa Verde on top of the enchiladas and sprinkle with cheese. Put pan in oven and cook until cheese has thoroughly melted and the juices are bubbling.
I suggest serving this dish with a green side salad, chips, salsa and/or guacamole, lime wedges, and Jarritos Mandarina. For dessert, try Jello brand flaun!