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Hot Enchiladas
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Description
This came about from me not having the “correct” ingredients for a different version of chicken enchiladas. So I decided to wing it and it came out very spicy but very good.
Ingredients
- 1 package Chicken Breasts (enough For 8 Servings)
- 1-½ cup Brown Rice
- 1-¼ cup Water
- 1-¼ envelope (1 Oz. Envelope) Taco Seasonings
- 1 can (4 Oz. Can) Chopped Green Chilies
- 1 package Whole Wheat Tortillas
- 1 can (11 Oz. Can) Enchilada Sauce
- ½ bags (8 Oz. Bag) Mexican Cheese
Preparation
Brown cubed chicken in a skillet over medium high heat. Add rice, water, 1 package taco seasoning, and green chilies. Cook until chicken is cooked through and sauce begins to thicken.
Spoon mixture into tortillas and place rolled up tortillas in a greased 9×13 pan. Pour enchilada sauce on top (you can also pour any remaining sauce or chicken mixture from the skillet on top of the rolled up tortillas). Then top with Mexican cheese and the remaining 1/4 envelope of taco seasonings.
Bake for 10-15 minutes at 350 degrees.
This was too hot/spicy for my young kids (ages 5 and under), but my husband and I loved it.
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