Friday, April 28, 2017

My Chicken Enchildas

2 chicken cooked and shredded
1/2  to 3/4 cups canned navy beans mashed
Ground cumin
Garlic powder
1/2 cup Greek yogurt (enough to make a moist mixture)
Salt to taste
1 medium size can green chili enchilada sauce

Mix all ingredients and refrigerate for 1 hour

Dip corn tortilla in warm green chile sauce ( quickly, or they will fall apart)   Fill with cheese and 2 or 3 Tablespoons chicken mixture.  Roll...cover with green sauce and top with cheese.  Microwave or heat in oven.

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