What are we making Monday? Well how about a classic, hearty, delicious and soul soothing dinner? Chicken and rice enchiladas! This is where having boiled and shredded chicken prepared and ready comes in handy.
Chicken and Rice Enchiladas
Ingredients
- 3-4 chicken breasts boiled and shredded
- 1 cup rice (white, brown, quinoa) cook according to package
- 8 flour tortillas soft taco size
- 1/4 cup sour cream plus extra for serving
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 1/4 tsp oregano
- 1/4 tsp parsley
- 1 and 1/2 cups shredded cheddar, colby, monterey, mozzarella cheese (or a combination of one or two) divided
- 1 can black olives drained
- 1 can green enchilada sauce
- diced tomatoes optional
Instructions
- boil and shred chicken
- prepare rice according to package directions
- when rice is done, add sour cream, 1/2 Cup shredded cheese, and all seasonings. mix well.
- fill tortillas with rice mixture and chicken and roll. Place into baking dish.
- Once all tortillas are filled, pour over green enchilada sauce, 1 Cup shredded cheese and can of olives.
- Bake in oven at 350 degrees for 30 minutes
- Serve topped with extra sour cream and chopped tomatoes and shredded lettuce if you'd like. You can even add hot sauce, avocados, jalapenos, salsa…etc.
