These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!
Ingredients
- 1 tablespoon butter
- 1 cup white rice
- 1 can chicken broth , 14.5 ounce
- 3 bonelesss chicken breast halves , boiled and cubed
- 1 pound Monterey Jack cheese
- 1 can sweet corn , 11 ounce
- 1 jar green enchilada sauce , 24 ounce
- 24 corns tortillas , 6 inch
Instructions
-
1
In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
-
2
Preheat oven to 350 degrees F (175 degrees C).
-
3
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
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4
Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
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5
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts
Per serving
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