Monday, October 5, 2015

Cream Cheese Chicken Enchiladas


2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}
Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}
1-2 cups shredded monterrey & colby cheese
Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!
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Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 
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Layer the rice & black beans to your taste…
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and top with the chicken mixture in each tortilla.
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Roll up each of the tortillas and place them in the baking dish seam side down. 
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Top with 1 cup of the enchilada sauce…  
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and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups :)
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Cover the baking dish with foil and bake at 375 for about 25 minutes.
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Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.  Swoon.
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Y'all...these are honest to goodness downright AMAZING!!!!  I could eat these every night and be happy as a clam!  SO good!!!  Like I said before, this mixture makes A LOT of enchiladas.  These would be GREAT to serve if you were having a dinner party or bringing dinner to someone.  If you do decide to make these for a dinner party, pick up an extra can of the enchilada sauce to spread on the baking pan & on top of the enchiladas with each batch you bake. 

Recipe and images from:
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1 comment:

Riya Singh said...

Looking to yummy. Definitely I would like to try this weekend. Thanks for sharing.chinese restaurants in Satya niketan