Chicken and bean or rice enchiladas are a hit in our house. Of course you could make any kind you like by changing the filling. Serve with some Mexican rice, homemade tortillas, and guacamole for a real treat.
For convenience I use canned refried beans or black beans. They work well in this recipe, just make sure to rinse the black beans first. It's super easy to make your own shredded chicken. Just put a couple of boneless skinless chicken breasts in a small crockpot on low all day (covered in water) then take them out and shred them for this recipe. Add your favorite seasonings to the chicken after shredding if you like.
Actually this is a great use for leftover chicken too. Some friends of mine organized a freezer cooking party recently which I highly recommend. We all took ingredients for a meal that freezes well X the number of people at the party. Everyone helped prepare the meals and we all left with several different freezer meals. Two days ago we enjoyed some delicious chicken soft tacos with chicken taco meat courtesy of the freezer cooking party (Thanks Joslyn, they were great). I had enough leftover chicken taco meat to make Enchiladas. Leftover chicken = easy chicken enchiladas.
(Pick and choose the filling ingredients you like)
Shredded or crumbling (queso) cheese
Salsa and/or Enchilada sauce
1. Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan.
2. Fill tortillas with shredded chicken, refried or black beans, rice, shredded cheese, etc. and roll them up placing them seam side down in the baking pan. Six should fit nicely in the pan.
3. Drizzle more salsa or enchilada sauce over the prepared tortillas. Then sprinkle more shredded cheese on top.
4. Bake at 350 degrees F for 25 minutes.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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