Ingredients
- 1 (19-ounce) can enchilada sauce, divided
- 6 burrito-size (10-to 12-inch) flour tortillas
- 2 cups cooked chicken
- 1 (8-ounce) block cream cheese, softened and sliced into sixths
- 1 (6-ounce) can baked beans
- 1 (4.5-ounce) can green chiles
- 1 (6.5-ounce) can sliced black olives
Chef notes
This recipe comes from my sister-in-law Jenny. I remember when she first started dating my brother more than 20 years ago, she introduced me to this very bizarre recipe. It seems like a bunch of ingredients that don't belong together but something about it is crave-worthy. It's made with easy pantry staples so it's a good thing to whip up if you're in a rush and it totally hits the spot if you've indulged a bit!
Preparation
1.Preheat oven to 375 F.
2.Place a little enchilada sauce in the bottom of a 9- by 11-inch baking dish.
3.On each tortilla, layer chicken, cream cheese, baked beans, chiles and black olives. Roll up and place in baking dish.
4.Pour the rest of the enchilada sauce all over the tortillas, leaving the ends of each tortilla exposed so they crisp up.
5.Bake for about 30 minutes, or until toasted on the ends and cooked through.
