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Easy Chicken Enchiladas

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"If you want an easy recipe for chicken enchiladas that will impress, this is it. No one will believe you didn't bring home Mexican food from a restaurant."

List of Ingredients

â—¦ 1 (14-ounce) can mild enchilada sauce
â—¦ Plain rotisserie chicken from the deli section of your grocery store
â—¦ 2 cups sour cream, plus extra for serving
â—¦ 1 package low-sodium taco seasoning mix
â—¦ 1 can green chiles, drained (mild, medium, or hot)
â—¦ Jalapeño peppers, seeded and finely chopped, optional
â—¦ 1 (16-ounce) can traditional refried beans
â—¦ 10 to 12 (8-inch) flour tortillas
â—¦ 1 package Mexican rice mix, prepared as directed on the package
â—¦ 2 cups shredded Mexican cheese blend
â—¦ 2 green onions, sliced
â—¦ Lettuce, shredded for garnish
â—¦ Tomato, chopped for garnish
â—¦ Guacamole, optional
â—¦ Salsa, optional


Recipe

Preheat the oven to 350° F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon a little of the enchilada sauce into the bottom of the dish - just enough to coat.

Remove the skin from the chicken and shred the meat into bite-size pieces. In a large bowl mix 2 cups of sour cream, taco seasoning mix, and chiles. (If you like more kick, add the jalapeños.) Stir in the chicken.

Spoon about 2 tablespoons of the refried beans down the center of a tortilla. Top with a few spoonfuls of the chicken mixture and a few spoonfuls of the prepared rice. Roll up the tortilla and place seam-side down in the prepared dish.

Pour the remaining enchilada sauce down the center of the enchiladas and top with the cheese. Sprinkle with the green onions. Bake for 30 to 45 minutes, or until the cheese has melted and the enchiladas are heated through.

To serve, garnish with lettuce and tomatoes, and serve with sour cream, guacamole, and salsa if desired.


Makes 6 to 8 servings