It’s Chicken Enchiladas tonight, Baby!

I love Mexican foods, especially chimichangas and enchiladas.  Over the years I have tried my hand at a good many recipes to satisfy my cravings for Mexican fare, but it wasn’t until discovering this recipe at Pearls, Handcuffs, and Happy Hour that I feel I succeeded.  I’ve tweaked the rice and sauce portions just slightly to balance out the large amount of chicken this recipe produces; and it makes plenty for leftovers.  Hands down, these are the best enchiladas I’ve ever had!

Ingredients ~

Marinate chicken for at least 15 minutes.  Preheat oven to 375°.  Cook chicken (I like to grill mine) and shred.  Boil rice as directed on package.

You can shred the chicken by pulling it apart with two forks, over and over and over…

Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mixture makes a lot!  Pour a little sauce in your baking dish also, I like to cover the bottom with a thin layer.

Mix together until creamy.

Layer the rice and black beans on the tortillas to your liking.

Be sure to leave room for chicken mixture.

Top each tortilla with chicken mixture, and roll up.  Place seam-side down in prepared baking dish.

Try not to overfill tortillas.

In baking dish, top enchiladas with at least 1 cup of enchilada sauce.  Sprinkle shredded cheese over the top of enchiladas.

You may need a second (small) pan to use up the remaining ingredients. You could freeze the extra pan of enchiladas for a quick and easy meal another day!

Cheese makes everything better!

Cover the baking dish with foil (spray the underside of the foil with cooking spray), and bake at 375° for 25 minutes.  Remove foil, turn on broiler, and place dish under broiler for 3-5 minutes, or until cheese is lightly browned.

Enjoy!

I love to put a dollop (or two) of sour cream and freshly made guacamole on top before serving.

Some helpful hints ~

  • For added flavor, add 1/2 tablespoon dried cilantro (fresh would be awesome) and 2 tablespoons lime juice to rice while cooking.
  • If you have enough ingredients to make more enchiladas than your pan will hold (which is always the case for me), make a second, smaller pan and freeze (without baking first).  This will make an easy meal you can simply toss in the oven when  you don’t feel up to cooking.  Be sure to allow extra baking time to heat enchiladas all the way through.
  • To make easy and delicious wraps from leftover ingredients, simply add the rice, beans, and chicken to the tortillas (as above), roll them up, wrap in sandwich paper or tin foil individually, and refrigerate.  No sauce, cheese, or baking necessary.  These wraps are fabulous to pack for lunch, packing in a cooler for day trips, etc…