Mama Mia What Good Chicken And Rice Enchiladas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These enchiladas are quick, easy and delicious! Good way to use left over Mexican Rice or buy the package of ready to eat rice for convenience. You can forgo the rice if that is desired. Ingredients:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded) |
2 cups shredded cheddar |
8oz. sour cream |
1 cup onion, finely chopped |
1 package mccormick enchilada sauce mix |
2 cups mild enchilada sauce |
salt and freshly ground black pepper |
1 teaspoon onion powder |
4 oz. chopped or sliced black olives |
1 teaspoon cumin |
1 cup sliced green onions |
1 cup of prepared(cooked) mexican style rice or rice a roni's spanish |
rice |
1 cup mexican blend shredded cheese |
2 (10) count corn tortillas |
oil |
Directions:
1. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
2. Place the shredded chicken in a large bowl.
3. Add the sour cream, onions, and enchilada mix,rice, Mexican blend cheese and mix well.
4. Season with salt and pepper, cumin, and onion powder.
5. Mix well to combine.
6. In small skillet or frying pan, heat a small amount of oil.
7. Add tortillas one at a time and cook for 10 seconds on each side.
8. Drain onto paper towels.
9. Place the tortillas on your work surface.
10. Spoon about 1 cup of the chicken mixture across the center of each tortilla.
11. Roll them up to close and place, seam side down, in the prepared baking dish.
12. Pour the canned enchilada sauce over the top to cover tortillas.
13. Sprinkle with 1/2 of the cheese.
14. Cover with aluminum foil and bake until heated through, about 20 to 25 minutes.
15. Remove the foil and sprinkle the remaining cheese ,green onions, and the black olives over the enchiladas.
16. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 7 minutes.
17. Serve hot with additional sour cream on the side.
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