Green Chilies Chicken Enchiladas


2 - 10 oz cans of Enchilada sauce 

1 - 7 oz can chopped green chilies

1 lb chicken breast

1 - 8 oz pkg of cream cheese

1 cup dried rice of choice 

1 pkg of 10 taco sized flour tortillas

1 - 8 oz pkg of shredded Mexican blend cheese    


Preheat oven to 400 F. 


Cook rice according to package directions. Cut chicken into small cubes & cook in pan w/ tablespoon of oil until cooked.  Add rice, cream cheese, one can of enchilada sauce, and green chilies.  Cook on medium until heated through. Spoon one large spoonful of mixture into center of flour tortilla & roll up.  Place open side down in 9 x 13 baking dish.  Continue with remaining mixture & tortillas.  Pour remaining can of enchilada sauce and sprinkle cheese over enchiladas.  Bake for 15 min.  


Casserole version:

Cut six tortillas in small strips and stir in with the prepared chicken/rice/enchilada sauce mixture. Pour mixture into a 9 x 13 casserole and sprinkle with cheese. 



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