Ingredients:
- Shredded Chicken
- Shredded Cheese
- 1 Onion, diced
- 2 cans of Enchilada Sauce
- 1 can of Kidney Beans, drained and rinsed
- 1 Cup of White Rice
- 1 small can of Green Chilies, undrained
- Chili Powder
- Garlic Salt
- Cayenne Pepper
- Tortillas
Directions:
1. Season your chicken breasts with the Chili powder, garlic salt, and cayenne. Bake it until it's done. When it's cooked through, use two forks to shred the chicken. I shred it while it's in the pan so it soaks up all the juices and flavor. When you're done shredding the chicken, remove it to a bowl so it can cool a bit.
2. Cook rice. When rice is cooked, add in the beans, and green chilies. Season with some chili powder, garlic salt, and cayenne just like we did with the chicken.
3. Chop your onion. It doesn't have to be perfectly chopped. We like large chunks. We also like the raw onion. If your palette can't handle the raw onion flavor, you can saute it before adding it to your enchiladas.
4. Now you can assemble! Take a tortilla and add a layer of the rice/bean mixture. Now some onion. Then the chicken and then a sprinkle of cheese. Don't go overboard on the cheese because you'll be adding more on top later. Roll up the tortilla and place in the same pan you used to cook the chicken in. Do this until you have a full pan of enchiladas.
5. Now pour the sauce over the pan of enchiladas. One can gives you a lot of sauce, but we like our enchiladas saucy so we add two cans. Go with your preference here! Sprinkle some cheese on top and you're ready to bake!
6. Bake your enchiladas on 400 Degrees for about 15 minutes. Remove and let sit for about 5 minutes. Serve and enjoy! I added some pickled Jalapenos on mine. But cilantro and sour cream would be great too!
Obviously, these are HUGE enchiladas. Almost like a burrito! One will you do you, if you can even eat all of that! But the leftovers are perfect!
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