8 medium tortillas
2 chicken breasts, skinless and boneless, cut in strips
1/2 can black beans, drained and rinsed
1 cup shredded Mexican cheese
1 small can green chilies
1 small can sliced black olives
1 can diced tomato
1/2 package Zatarain's rice pre-made
1/2 red pepper diced
1/2 green pepper diced
1/2 onion diced
1 can of cream of chicken soup
On medium heat in a frying pan, brown the chicken breasts in a 1 tsp oil. Remove chicken from the pan. Add in peppers and onions and saute until done.
Take pan off of the heat. In pan, mix together rice, beans, chicken, and vegetables. Lay tortilla flat and fill with some of of your chicken mixture. Roll up tortilla and place in casserole dish. Repeat until finished with all tortillas.
Mix together in a separate bowl the green chilies and cream of chicken soup. Pour over tortillas. Sprinkle with cheese. Pour one can of diced tomato over the top of the cheese.
Bake at 350 degrees for 1 hour. Before serving, sprinkle black olives on top. Serve with shredded lettuce, fresh tomato, salsa, and/or sour cream.
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