Chicken Enchiladas
Chicken Enchiladas
2 cans geen chile enchilada sauce
1 can black beans, drained
Lots and lots of colby jack cheese (I buy the pre-shredded, mixed kind)
Soft taco size tortillas (at least 8 count. any size works, just depends on how big you want them)
Spanish OR white rice ( I do the boil in bag or packaged rice), one bag or one package
Diced chilies or japalenos are nice add-in's if you like spicy.
Procedure
Preheat oven to 350.
Make your rice.
Cook bits of chicken until done. Add 1 can of enchilada sauce, drained black beans and cooked rice. Heat until thick enough to spoon into tortillas.
Next to skillet of chicken mixture place a large, flat plate (I use a serving platter), your tortillas and shredded cheese. (this is your assembly line) Put tortilla on large plate. Spoon chicken mixture into tortillas, add some cheese and roll. Place in non-stick or lightly greased 13 x 9 baking dish. When dish is full, top enchiladas with remaining can of green chili sauce and shredded cheese. Bake at 350 for 30 minutes.
Cook bits of chicken until done. Add 1 can of enchilada sauce, drained black beans and cooked rice. Heat until thick enough to spoon into tortillas.
Next to skillet of chicken mixture place a large, flat plate (I use a serving platter), your tortillas and shredded cheese. (this is your assembly line) Put tortilla on large plate. Spoon chicken mixture into tortillas, add some cheese and roll. Place in non-stick or lightly greased 13 x 9 baking dish. When dish is full, top enchiladas with remaining can of green chili sauce and shredded cheese. Bake at 350 for 30 minutes.
Serve with sour cream.
I always have a ton left over and have never made just half the recipe
Comments