2 to 3 chicken breast, boiled and cubed or sliced
1/2 can milk
1 pkg. flour tortillas
Cheddar Cheese
1 can of cream of chicken soup
1/3 cup sour cream
1 can chopped green chilies
2 cups of Minute Rice
1 cup salsa
1 packet taco seasoning mix
2 cups of water
1 can of black beans, drained and rinsed
In saucepan combine: salsa, taco mix, water, black beans and rice. Simmer for 10 minutes. Set aside.
In another saucepan combine: 1/2 can milk, cream of chicken soup, sour cream, and 1 can of chopped chilies. Heat and then set aside.
Put some of the soup mixture on the bottom of 9 x 13 pan to prevent sticking.
Place rice mixture in bottom of tortilla, then put some chicken on top of that, put 3 TBSP. soup mixture on top of that, then a small amount of cheese. Roll and put in pan. Repeat.
Pour remaining sauce over top, and then sprinkle grated cheese on top of that.
Bake for 45 minutes to 1 hour, covered at 350.
Olives are also a good mix-in, I just wasn't sure who liked olives and who didn't.
You can also do this without the rice and beans mixture. Make 1 to 2 more chicken breasts if you do it that way.
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4 comments:
Steph! Thanks so much!! That was an awesome dinner!! Everything was so good. I'm so glad your in our dinner group! (:
This was an awesome dinner! I will definitely be using this recipe. so yummy! and thank you SO SO much for bringing us extra for my parents, that was so thoughtful of you! And of all the nights that we eat over there, this was the one that they were actually home, with 2 of my little nephews, and we were so glad to have enough for everyone. I can't thank you enough! You are awesome!
Steph - We loved the rice and beans in the enchiladas. Jeff loves anything with rice & beans! It was great and I'm so glad you posted the recipe. We'll use it on weekends! I love my dinner group! Thanks.
We really liked the rice and beans too. I think you sent 6 enchiladas and was concerned that we wouldn't have enough but 5 was plenty.
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