brian's cream cheese chicken enchilada's

How To Make brian's cream cheese chicken enchilada's

• 1

  COOK YOUR CHICKEN TILL TENDER I DO THIS IN A FRY PAN WITH A LITTLE WATER OR CHICKEN BROTH BUT DON'T FRY IT,CUT IT UP INTO SMALL PIECES OR SHRED IT.
• 2

  FRY CORN SHELLS IN OIL ENOUGH TO SOFTEN BUT NOT FRY THEM, DRAIN ON PAPER TOWELS THIS WILL MAKE THEM PLYABLE SO THEY DON'T BREAK WHEN YOU FILL THEM OR BAKE IT IN OVEN.I MADE THE MISTAKE THE FIRST TIME OF NOT DOING THIS AND THEY BROKE.
• 3

  ADD YOUR SHREDDED CHICKEN TO SOFTENED CREAM CHEESE AND ADD 1 CAN OF GREEN CHILIES WITH THE JUICE. MIX AND ADD 2 CUPS OF SHREDDED CHEDDAR CHEESE FILL YOUR CORN SHELLS ROLL INTO TORTILLA'S AND PUT FOLDED SIDE DOWN IN 12 X9 BAKING DISH.
• 4

  TOP WITH 10 OZ. CAN OF RED ENCHILADA SAUCE COVER AND PUT IN 350' OVEN FOR 20 TO 25 MINUTES UNTIL HEATED DEPENDING ON YOUR OVEN.
• 5

  WHEN HEATED SPRINKLE THE SMALL CAN OF SLICED BLACK OLIVES AND 1 CAN OF DRAINED AND RINSED BLACK BEANS AND SPRINKLE WITH REMAINING CHEESE PUT IN OVEN TILL THE CHEESE IS MELTED. AND SERVE WITH SOUR CREAM IF YOU LIKE. (BLACK BEANS ARE GOOD FOR YOU I DON'T EVEN USE REFRIED ANY MORE FOR TACOS I USE BLACK BEANS FOR EVERYTHING. ENJOY
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