Chicken Enchiladas
This is SO GOOD! I have made these so many times and each time I think…why don't we make this more often. It makes 16 enchiladas and each enchilada is a serving. I make two pans and freeze half of them in gallon sized freezer bags for when we need a fast meal. You can also make the filling and warm it up in a slow cooker for an on the go meal. We use this for camping and for our county fair. It's a different presentation but just as good.
Servings 16 people
Ingredients
- 1 6.8 oz box Mexican Rice
- 1 cup chopped onion
- 1 15.5 oz can pinto beans
- 1 8oz cream cheese
- 2 16 oz package Shredded Pepper Jack Cheese
- 1 8oz package Shredded Colby Jack Cheese
- 1/4 cup minced cilantro
- 1 Tbl fresh lime juice
- 2 Tbl cumin
- 1/2 tsp salt
- 16 burrito sized flour tortillas
- 1 19oz can red enchilada sauce
- 4 cups shredded chicken
Instructions
- Preheat oven to 350 degrees. Spray pan with cooking spray.
- Prepare Mexican rice according to packaging. Add onion to the hot rice
- In a large bowl mix together: cooked rice, beans, cream cheese, Pepper Jack cheese, cilantro , lime, cumin and salt. Add chicken and mix together.
- Spoon about 1/2 cup of the filling into the center of each tortilla. Place enchiladas seam side down and top with Colby Jack cheese and enchilada sauce.
- Bake for 35 minutes or until hot and bubbly. Garnish with cilantro.
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