I made these enchiladas tonight for my brood - and for another family and it was a HIT!!! My 7 & 4 year olds hardly spoke - and had seconds. My husband asked me to make these again - even before finishing his plate - and I ate waaay too much of this - in the best way possible.
Hope the family we brought dinner to enjoyed this as much as we did!!
Best Green Chili Enchiladas Ever
2-3 chicken breasts, shredded (rotisserie or canned chicken works too!)
8 oz. cream cheese
2 10 oz. can green enchilada sauce (mild, medium or HOT!)
1 can black beans, drained & rinsed
1 - 1 1/2 cups cooked rice
Flour Tortillas (5 or 6)
1-2 cups shredded colby & monterey cheese
** This recipe makes enough for 2 9x13 casserole pans - one to freeze or share!!
Cook rice per package directions (or in your rice cooker as I do). Drain and rinse black beans.
Combine chicken, cream cheese (I warm mine up a bit for better mixing) and 1 10oz can of mild green enchilada sauce (Mild green El Paso is my choice as I am serving kids).
Use 1/2 of the 2nd can of green enchilada sauce to coat the bottom of a 9x13 casserole dish. Grab a tortilla and spoon in the rice, topped with the black beans and then the chicken mixture. Wrap and lay face down in the casserole - on top of the enchilada sauce. You should get 5 or 6 'burritos' per pan.
Top with the other 1/2 of the green enchilada sauce and then smother with cheese. I used a good 2 cups - as we LOVE cheese - and my kids could use some fat in their diets:)
Cover with aluminum foil (I sprayed mine with PAM before covering it - so the cheese wouldn't stick to the aluminum). Bake at 375 for about 25 minutes.
Take the aluminum off and broil for 3 - 5 minutes so that the cheese gets all bubbly and browned a bit on top. DON'T STEP AWAY FROM THE BROILER - rule of thumb.
Serve with Avocado Salsa - yummmm...