Chicken Enchiladas

This is an approximation of the “hey I need to clean out the freezer, what can I make with the stuff I find” recipe that I made for dinner tonight.

leftover shredded taco-seasoned chicken (about 2-3 small breasts)

cooked yellow rice (quart size bag found in freezer, probably about 3 cups)

2-3 cups shredded cheese

8 large flour tortillas

1 can enchilada sauce

Combine the chicken, rice, and approximately 1 cup of the cheese.

Pour about half of the enchilada sauce in the bottom of a greased 9×13 casserole dish.

Place 1/4 to 1/2 cup filling (more or less to taste) down the center of each tortilla and roll the tortilla around the filling. Place filled tortillas in casserole dish and top with any remaining filling and the other half of the sauce. Top with the remainder of the cheese.

Bake at 350 for about an hour, covered with foil for the first half of the cook time.

I served with black beans, corn, and salsa, simmered in the Crock Pot all day.


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