This easy recipe will make 2 8×8 dishes, each of which is enough to serve 4-6 people, which means it’s easy to make one for dinner tonight, and stash the other in the freezer for an even easier dinner later. This is a recipe that I know by heart; it’s so simple that I think you will too! It’s also great to make for potlucks, entertaining guests, or like I just did: make for new parents so they can focus on feeding the baby every 2-3 hours and not worry about feeding themselves.
Ingredients
Enchiladas
- 1 chilled rotisserie chicken
- Tortillas (soft taco size)
- 2 cans of enchilada sauce
- 1 can of re-fried beans
- 1/2 can of green chilies
- 1 1/2 cups of Mexican blend shredded cheese
- Cilantro (dried or fresh)
- Minced garlic (powered garlic would work in a pinch), to taste
- Salsa (to taste)
- 1 small to medium tomato, chopped
- 1 green onion, sliced
- Sour cream
Rice
- Taco rice mix
- 1 can of corn
- 1/2 can of green chilies
- 1/2 cup of cheese
- Sour cream
Directions
Enchiladas
- Preheat oven to 375 degrees.
- Shred the chilled rotisserie chicken and remove skin/bones. Cut or rip into bit size pieces.
- Mix together 1/2 can of enchilada sauce, re-friend beans, 1/2 can of green chilies, salsa, garlic and cilantro, to taste and combine with chicken.
- Prepare an 8×8″ square or round pan with non-stick cooking spray.
- Start with some enchilada sauce, followed by a tortilla, the chicken filling, sprinkling of cheese, a little more enchilada sauce, and then start again with a tortilla and so on. You should be able to fit 2 layers with the filling. On top of the last tortilla pour on your remaining enchilada sauce, sprinkle with the rest of your cheese, tomatoes, green onions and sprinkle additional cilantro.
- Bake in the oven for 20-30 minutes. A refrigerated or frozen casserole will take longer to heat through, so adjust your cooking time as necessary. The cheese should be melted with the top slightly browned.
- Cut into 6 pieces and serve hot with sour cream on top. Enjoy!
Rice
- Prepare the rice as specified on the package.
- Drain the corn and mix into the rice with the green chilies.
- Top with cheese, which should melt. If not, you can pop it in the microwave for a few seconds.
- Serve hot with sour cream on top. Enjoy!
