Cheesy Chicken and Rice Enchiladas

Posted by on Mar 17, 2013 in Chicken, Cooking, Dinner, Featured

GEDSC DIGITAL CAMERA

I am so blessed to live near my family, and especially enjoy when we get together for birthday dinners.  Each year, my Mom will let us pick whatever meal we want her to cook for us on our birthday.  Almost every year I convince my twin sister that we need to have these enchiladas!  My Mom has been making them for years and they still rank as one of my favorite meals.

GEDSC DIGITAL CAMERA

They are pretty easy and quick to make, especially if you already have some leftover chicken, like I did!  I also used Trader Joe’s frozen brown rice which made them even easier and a little healthier!  If you’re counting your calories, try using brown rice, chicken breast, whole wheat tortillas, and greek yogurt in place of the sour cream.  Amazing fresh out of the oven with a spoonful of fresh guacamole, and even better the next day as leftovers!  Make them for dinner this week!

GEDSC DIGITAL CAMERA

Cheesy Chicken and Rice Enchiladas

(makes about 8 servings)

1/2 onion, chopped

2 tablespoons olive or canola oil

2 cups shredded or chopped chicken, cooked

2 cups of cooked rice (white or brown will work)

1/2 cup of sliced black olives (optional)

salt and pepper to taste

20 ounces of enchilada sauce

15 ounces of tomato sauce or salsa

8 large flour tortillas

12 ounces bag of shredded Mexican blend cheese

1/2 cup of sour cream

GEDSC DIGITAL CAMERA

Preheat oven to 375 degrees and spray a 9X13 baking dish with non stick cooking spray.  In a medium/large skillet heat oil and cook chopped onions until they are tender and slightly translucent.  Remove onions from skillet and set aside.  In the same skillet heat enchilada sauce and tomato sauce or salsa over low heat until just warm.  In a large bowl combine onion, chicken, rice, and olives.  Season with salt and pepper to taste.  Heat 8 large tortillas for about 20 seconds in microwave or until they are slightly warm.  (this will help the sauce stick to them)  Now roll your sleeves up and grab an apron because this part gets a little messy!  Spoon a little enchilada sauce/tomato sauce into the bottom of your baking dish.  Grab a tortilla and dip it in enchilada sauce/tomato sauce mixture until both sides are covered.  Let excess sauce drip off, then place it in the baking dish.  Scoop between 1/3-1/2 cups of the chicken/rice mixture into the tortilla.  Sprinkle with a handful of cheese and top with about a tablespoon of sour cream.  Roll tortilla and place seam side down at the end of your baking dish.  Repeat with remaining tortillas and chicken mixture.  When your baking dish is full (mine is always right about 8 tortillas) drizzle any remaining sauce on top and sprinkle remaining cheese on.  If you’d like, you can top with additional sliced black olives.  Cook for about 30 minutes or until the cheese is melted and the sauce is bubbly.  Let sit about 5 minutes then top with fresh guacamole and enjoy!  GREAT the next day!

 

 

Leave a Reply