Cheesy Chicken Enchiladas

• 1 container Italian Dressing (16 Ounce Bottle)
• 2- 1/2 pounds Chicken Breasts
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 3 cloves Garlic, Minced
• 1 box (9 Oz Box) Hamburger Helper's Cheesy Enchilada
• 1 can (15 Oz. Can) Black Beans
• 10 whole Medium Sized Flour Tortillas
• 3 cups Shredded Cheese Mexican Style
• 1 can (6 Oz. Can) Black Olives
• 1 can (10 Oz. Can) Green Enchilada Sauce
• 1 cup Lettuce, Optional
• 2 cups Sour Cream, To Serve

1. Combine Italian dressing, chicken breasts, cumin, chili powder, and garlic in a crock pot and cook for 4 hours on high.
2. Then remove and shred the chicken, add it back into the crock pot and let it cook an hour longer.
3. Make the Hamburger Helper Cheesy Enchilada package according to package instructions.
4. However for this recipe you will only make the rice, do not add meat or make the topping sauce.
5. Simmer the black beans in a saucepan over medium heat so they are hot.
6. When everything is ready ... Preheat oven to 350 F. Fill the tortillas with rice, beans, cheese (if you want extra cheesy enchiladas), olives, and chicken mixture.
7. Add the rolled tortillas, seam side down, into a 9x13 pan.
8. Once assembled, top with green enchilada sauce and remaining cheese.
9. Cook in the oven at 350 F for about 15-20 minutes or until the cheese is melted.
10. If you want you can top the enchiladas with lettuce, and serve with sour cream.

italian dressing, chicken breasts, cumin, chili powder, garlic, hamburger, black beans, flour tortillas, shredded cheese mexican style, black olives, enchilada sauce, sour cream

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-enchiladas-4/ (may not work)