Today’s recipe was toted as good enough “to die for”. They are incredibly good enchiladas, but I, for one, am not sure anything lacking in chocolate makes it on my “worth fatality” list. Good try though.
Here’s what we’re making:
Here’s what you need:
2-3 cooked chicken breasts, shredded, or rotisserie chicken
8 oz cream cheese
28 oz green enchilada sauce
1 can black beans, drained & rinsed
2 cups rice, cooked
1-2 cups shredded colby cheese
Start by mixing your cooked, shredded chicken with your cream cheese and 2 cups of the enchilada sauce. …this recipe is rather a lot of prep work if you don’t happen to have cooked rice or chicken on hand, but buying a pre-cooked rotisserie chicken helps a lot. Plan this on your menu for a night after you’ve had a dish that uses rice and you can just use the leftovers instead of having to make more!
Pour 1/2 cup of enchilada sauce into the bottom of a 9×13 baking dish and start the oven preheating to 375. In a flour tortilla, put some rice and beans (to your taste) and top with your chicken mixture. Roll the tortilla up and place it, seam side down, in your baking dish. When you’ve filled the dish, top the whole thing with the remaining enchilada sauce and cover with cheese*. Cover with tin foil and bake at 375 for about 25 minutes. Uncover and place under the broiler just long enough to brown the tops (around 3 minutes).
*We aren’t any good at following directions so our cheese is inside our tortillas.
This makes a ton of food. Good news, cuz it’s really delicious! Everybody here scarfed theirs down. We wound up freezing our leftovers, since we had a fridge jam packed with chili and other food that was going to be more than enough for lunches, so I can’t tell you how it is the next day, but I have to imagine it would be just as good. Try it out and let me know what you think!