Green Enchiladas
Makes about 8 large enchiladas
- 1 cup white rice
- 2 cups of water for boiling rice
- 3 chicken breasts
First, put your rice on the stove. This will cook for 15 min and can sit while waiting for the chicken to finish. Next, cook your chicken. You can bake it, boil it, Instant Pot it, etc. I used to boil until I got an Instant Pot. To boil, add your chicken to a pot, pour a cup or two of chicken broth and fill the rest of the way with water. Boil on high until cooked all the way through. To bake, preheat oven to 375 and spray a little non stick spray on the bottom of a baking dish. Add your chicken, and cover dish with foil. Bake for 25 min, remove foil and bake another 10-15 min. To IP, turn on manual for 15 min. Add chicken, 1-2 cups of chicken broth, cover and let it go.
While those are cooking, gather the rest.
- 8 tortillas
- 2 cups shredded cheese (your choice; my favorites are monterey jack or colby jack)
- 1 large can of green enchilada sauce
You will need a 9x13 baking dish, lightly sprayed with non stick spray. Preheat oven to 375. In a big bowl add the cooked rice. Once chicken is done, shred or dice it up. I've noticed shredding is a lot better, it just takes more time. Add chicken to bowl. Add 1 1/2 cups of shredded cheese and a quarter cup of enchilada sauce. Mix together well. In the bottom of your dish, add about 1/4 cup of enchilada sauce and spread around. Now start filling your tortillas. This mix should make 8 good size enchiladas. Line them in your baking dish. Pour the rest of the sauce over the enchiladas and sprinkle the rest of the cheese over. Bake for about 25 min. The sauce should be boiling and the tortillas are crisping at the ends.
I serve with Mexican rice and refried beans.
Recipe