Chicken - Cream Cheese Enchiladas

By gibsonashlee

Tortillas stuffed with shredded chicken, cream cheese and enchilada sauce baked in a bed of more enchilada sauce, rice and beans, then smothered with even more sauce and lots of cheese... ¡Vamos!

Ingredients

• 2-3 chicken breasts, shredded (OR rotisserie chicken)
• 1 package (8 ounce) cream cheese
• 1 can (28 ounce) green enchilada sauce (I used Las Palmas)
• 1 can black beans, drained & rinsed
• 2 cups cooked rice (I used boil in a bag because I can't cook rice to save my life!)
• Tortillas (I used Mission flour tortillas, but homemade would be muy delicioso!)
• 1-2 cups monterey & colby cheese, shredded

Details

Servings 6

Preparation

Step 1

Cook chicken and shred; boil rice.

Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish.

Layer the rice and beans to your taste, then top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down.

Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups.

Cover the baking dish with foil and bake at 375 degrees fahrenheit for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered…just long enough to brown the cheese.