Amanda’s Enchiladas


1/2 green bell pepper

1/2 red bell pepper

2 Tbs vegetable oil

2 chicken breasts

1/2 cup sour cream

To taste cayenne pepper

1/2 tsp lime juice

1 package flour tortillas

1 can black beans

2 cups shredded Mexican cheese

2 cans medium enchilada sauce

1 can sliced olives



Preheat oven to 350°

Slice the bell pepper halves into about 12 slices each. Fry them in the vegetables oil for a couple minutes to help release the flavor and soften them. You don’t want them to be soggy though.

Remove the peppers and fry the chicken breasts in the same oil.

While the chicken fries, mix the sour cream, cayenne pepper,  and lime juice into a bowl. Shred the chicken and add to the mixture.

Spoon a line of the chicken mixture into a tortilla. Put 2 slices of green bell peppers on one side of the line, and 2 of red on the other side. Spread a spoonful of beans on top of the chicken. Sprinkle a little cheese on top and roll the whole thing onto a burrito.  Place into a baking pan. (I use a cake pan)

Repeat with other tortillas. (It makes about 6)

Cover the enchiladas with the sliced olives, sauce, and the rest of the cheese (In that order)

Bake for 15-20 minutes, or until cheese melts.



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