Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 60 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 large chicken breasts (or 4 med to small); 28 oz Mild Red Enchilada Sauce; 3 cup Shredded Cheese (or 4 cups, I like the Fiesta Blend, but Cheddar is fine too); 8 Burrito Style Flour Tortillas; 1 box Zateran's Spanish Rice; 1 can diced tomatoes (I like the ones with the green chilies); 1 Water; 1 Butter (optional)

Kaia @Kaia625

Rapid City, South Dakota

This is a super forgiving recipe. Add more of what you like and don't add what you don't like! It is also very heavy. When topped with sour cream and avacado, and made with the listed ingredients, one enchilada is roughly 720 calories. Substitute chicken for cooked beef, or more cheese (if you don't want meat). Again, this is a super flexible recipe! ...and it tastes better the next day even, as the flavors meld together!

Kaia @Kaia625

Rapid City, South Dakota

Saved

Ingredients

1 mins

8 servings

3 largechicken breasts (or 4 med to small)
28 ozMild Red Enchilada Sauce
3 cupShredded Cheese (or 4 cups, I like the Fiesta Blend, but Cheddar is fine too)
8Burrito Style Flour Tortillas
The Rice
1 boxZateran's Spanish Rice
1 candiced tomatoes (I like the ones with the green chilies)
1Water
1Butter (optional)

Saved

Steps

1 mins

1

Boil the chicken breasts until cooked (usually 20-30 mins). (Feel free to grill or bake if you prefer.)
2

Make the Zateran's rice according to the instructions on the box. Make the rice in a larger pan than what seems necessary (all the other ingredients will be added to this).
3

Preheat oven to 350°
4

While the rice is cooking shred the cooked chicken. (Or dice it if you prefer that texture.)
5

When rice is done, add shredded (or diced) chicken, half of your cheese, and half of your enchilada sauce. Stir it all together. (This is a good opportunity to add any other ingredients you might enjoy such as, thawed/cooked corn, beans, or cilantro.)
6

Grease a 9 x13 pan.
7

Using a large serving spoon, spoon the rice mixture into the tortillas. (If the tortillas are stiff you can heat them in the microwave a little to soften them.) As you roll reach tortilla up, place it into the 9x13 pan. (I usually get about 8 tortillas, but they are pretty large.)
8

Once the pan is full of tortillas (I do end up using all of the rice mixture for that), pour the rest of the enchilada sauce over the top of them, evenly.
9

Top the pan with the rest of the cheese
10

Cover the pan (aluminium foil works well) and place it in the preheated oven (350°) and bake for 30 mins. (I usually cover the pan with aluminum foil for the first 20 mins, then I take it off for the last 10 mins, I switch my oven to broil for the last 5 mins because I love over cooked cheese, but all that isn't necessary, you can just cover it if you want.)
11

Serve warm. I like to top them with sour cream and avocados. Sometimes hot sauce or salsa.