In a medium saucepan combine chicken broth, rice, enchilada
sauce, and diced onion. Bring to a boil, and reduce heat to low and
let it simmer for about 20 minutes or until the rice is tender. Stir in
shredded cooked chicken and mix well.
Heat refried beans in a saucepan over low heat until they stir
easily. Heat tortillas in a large skillet or in the microwave so that
they fold easily.
Spoon equal amounts of refried beans onto each tortillas followed
by equal amounts of the chicken/rice mixture, Monterey jack
cheese, and black olives. Roll up the tortillas¸while tucking in the
sides. Secure the wrapped tortillas with a toothpick.
Heat oil in a large skillet and fry the filled tortillas, turning once,
until browned on both sides. Drain on paper towels.
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