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    Chicken Enchiladas


    Source of Recipe


    Katie Keyson - Mansfield

    List of Ingredients




    2 c. shredded, cooked chicken
    2 cans Ortega enchilada sauce
    3 c. shredded colby/jack cheese
    1 c. cooked white rice
    10 large flour tortillas
    1/4 tsp. onion powder
    1 tsp. salt
    1/2 tsp. black pepper
    1/4 tsp. chili powder

    Recipe



    Heat chicken in skillet. Add 1 can enchilada sauce. Mix until well blended. Add 2 cups shredded cheese and mix until completely blended. Add 1 cup cooked rice and all spices. Mix thoroughly.

    Place filling into centers of each flour tortilla and roll up. Place seam-side down into a 9 x 12 baking dish. Cover with remaining can of enchilada sauce and 1 cup colby/jack cheese.

    Bake uncovered at 375 degrees for 25 minutes or until golden brown.
 

 

 

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