ENCHILADAS RANCHERAS

Ingredients Weight Measure
Black beans 1 can
Rice, cooked 4 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Flour tortilla, 10" 8 ea.
Chicken, grilled, sliced 24 oz.
Enchilada sauce 12 oz.
Cheddar cheese, shredded 8 oz.
Tomato, diced 2 cups
Onion, diced 1 cup
Iceberg lettuce, shredded 1 head
Lime juice 2 Tbsp.
Guacamole 1 cup

Method

  1. Pre-heat oven to 350°F.
  2. Mix together black beans, rice and TABASCO® Green Jalapeño Pepper Sauce.
  3. Lay out tortillas and place a 1/3 cup rice, TABASCO® Green Jalapeño Pepper Sauce and bean mixture in the middle of each. Top with 3 oz. of sliced chicken and roll up.
  4. Coat bottom of an ovenproof casserole dish with 8 oz. of enchilada sauce.
  5. Place rolled enchiladas in dish and spoon remaining sauce evenly over enchiladas. Top with cheddar cheese and bake 12 minutes.
  6. In separate bowl, mix tomato, onion, lettuce and lime juice.
  7. When cheese is melted, remove enchiladas from oven. Place 2 enchilada on each plate with 1/4 cup guacamole. Top with tomato, onion, lettuce and lime juice salad.

Yield: 4 servings