Bob Bonner's Chicken Enchilada Casserole


9 oz pkg cooked chicken, diced   
8 oz Re-fried beans
1 1/2 Cups chopped celery    
8 oz black Soy Beans (mashed)
1 1/2 Cups chopped sweet red pepper   
12 oz shredded cheese
1 1/2 Cups chopped onion    
4 oz can hot jalapenos - diced
28 oz can La Victoria Red Enchilada Sauce
8 (7 inch diameter) La Tortilla Factory low carb tortillas (these are 3 net carbs each).
Chopped lettuce, chopped onion, sour cream


Pour some of the Enchilada Sauce into a 9 X 13 pan to coat the bottom.  Save the rest for later.  Mix the veggies in a bowl, and warm them in a microwave so they soften up a little.  Add the chicken, beans, and about 8 oz of the cheese.  Mix it all together.  Divide the mixture into the 8 tortillas, roll them up and place them next to each other in the sauce-coated pan.  Cover with the rest of the sauce, then with the rest of the cheese.  Bake for about 25 minutes at 350 degrees.   Serve with the lettuce, onions, and sour cream on the side.

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Sara Freeman
3 - 7pm