This is my first shot making enchiladas but they turned out great and Mike ate them all up. We dug in right away, so please excuse me for not having an “after” photo.
- 2 cups prepared brown rice
- 1 can enchilada sauce (I used Old El Paso – and I only used one can! you can use more if you like it more saucy)
- 1 can black beans (I used organic)
- 1 can fire roasted chilies for topping (I used Ortega)
- Shredded cheddar cheese, to taste (not pictured)
- Cooked boneless chicken (I used about 2-3 breasts for 6 large enchiladas – not pictured)
- 6 burrito-sized flour tortillas (Mine came from Shoprite)
- Cut chicken into strips and sprinkle with salt, pepper, and cumin.
- Spray a nonstick pan with canola oil or cooking spray (I use a heavy cast iron pan) and cook the chicken until no longer pink and juices run clear. Mine usually take a few minutes on each side. Set aside.
- Cook the rice to package directions and remove from heat. Rinse and drain the beans and add them to the cooked rice. Stir and set aside.
- Open the enchilada sauce and put just enough to cover the bottom of your casserole dish.
- Grab a flour tortilla and layer some chicken, rice/beans, shredded cheese, and a drop of enchilada sauce. Begin to roll the tortilla tightly but don’t tuck in the sides (my personal preference).
- Repeat with five remaining tortillas and ingredients.
- Top with remaining enchilada sauce and as much cheese as you want! I also dollop some of the green chilies for a little kick:
- Bake at 375 degrees for 15-20 minutes.
- Serve with a dollop of sour cream and green onions if you like!