1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!