chicken enchiladas

These chicken enchiladas are creamy, dreamy, delicious, and yummy! You really need to give this recipe a try. Great for a dinner party or just a great relaxing dinner. These chicken enchiladas are good as any Mexican restaurant. Definitely a crowd pleaser!

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas {I used Mission flour tortillas}

1-2 cups shredded Monterey & Colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish.

Layer the rice & black beans to your taste…and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down.

Top with 1 cup of the enchilada sauce…

and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups 🙂

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered…just long enough to brown the cheese.

Source: Pearls, Handcuffs, and Happy Hour