Mar 132012
 

This is a favorite dish and will please everyone at the dinner table. It’s full of tasty vegetables and shredded chicken.  If you prefer a vegetarian dish eliminate the chicken. If you prefer pork or shredded beef over chicken, by all means, substitute with your favorite choice. The choice to use green chili enchilada sauce or red enchilada sauce is up to your taste.

2 Large chicken breasts (cooked & shredded)

3 cups cooked brown rice

1 cup chopped onion

1 cup shredded carrots

2 Tablespoons olive oil

1 – 4 oz. can of diced green chilies

1 Tablespoons chili powder

1/2 teaspoon cumin, salt, pepper, and garlic powder

12 Flour tortillas (warmed)

1 – 15 oz. can black beans

2 – 15 oz. can of green chili enchilada sauce

4 cups of Mexican blended shredded cheese

Garnish:  Sliced head lettuce, jalapenos, diced onion and diced tomatoes.

Start by cooking the brown rice in a saucepan and set aside. Slice thawed chicken into stripes for fast cooking in a large skillet. Cool and shred into small  pieces and set aside. Next, saute onions and carrots in olive oil for one minute.  Stir in rice, green chilies, and all your seasonings and blend well. Turn off heat and add cooked chicken to the mixture and set aside. In a shallow casserole dish, pour 1/2 the can of green chili enchilada sauce. To make each enchilada spoon a tablespoon of enchilada sauce on tortilla, add a large spoonful of the chicken and rice mixture, a spoonful of black beans and top with a sprinkle of cheese. Tuck sides in and roll up tortilla. Place rolled enchiladas side by side, (seam down) in casserole dish.  Smother the enchiladas with the remaining green chili sauce and top with the remaining cheese.  Bake at 350 degrees for 35 minutes. Meanwhile, make a dish with the four garnishes separately for the table.  See my recipes for fresh homemade salsa and guacamole dip and 7-Layer party dip to complement this meal. Enjoy!

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