Friday, February 4, 2011

Chicken Enchilada

We have had a crazy couple weeks with our girls sick.  So I have been using lots of go to meals, and I will admit pizza and sonic have come into play and even my wonderful mother in law brought over some chicken noodle soup last night for us.  Here is one of my favorite go to recipes, we used it tonight.

Start off boiling 2lbs of chicken breast.  While the chicken is boiling, cook 1 cup of brown rice according to package.  Once rice is cooked stir together rice and 1 block of cream cheese.  Shred or cut up chicken and add to rice mixture.  Mix in 1/3 cup green enchilada sauce (save the rest for later).  And sometimes I will put in half a can of black beans, and you guessed it put aside the other half can for the girls to eat. 

Take 8 burrito size tortillas and heat them in the microwave til they are warm.  I put the stack in for 30 sec then flip them and put them back in for 30 sec, flip them again and nuke them one more time for 30 sec. 

Fill your tortillas with chicken and rice mixture and put into a 9x13 pan, or I do 2 smaller casserole pans and put one up for later. 

Cover with the rest of your enchilada sauce and 2 cups of cheese.  Place in the oven at 350 degrees for 20-25 minutes.

Printable Copies:

Chicken Enchiladas
Serves 8

2lb Chicken breast
1 cup minute brown rice, uncooked
1/2 can black beans drained and rinsed (optional)
1 (8 oz) block cream cheese
8 burrito size flour tortillas
2 cup shredded cheese
2 (10 oz) cans green enchilada sauce

1. Boil then shred chicken breast

2. Cook rice according to package

3.  Mix cooked rice, cream cheese, chicken, and 1/3 cup enchilada sauce in a large mixing bowl.  Then add in 1/2 can black beans, don't over stir after adding beans or they will mush

4. Warm tortillas then roll mixture up in tortillas and place in 9x13 baking dish

5. Pour remaining enchilada sauce over top and then shredded cheese on top of that.

6. Bake at 350 degrees for 20-25 minutes


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