My favorite food has always been Mexican, it doesn’t take much effort to talk me into changing dinner plans for Mexican food. I could eat it every day and not be tired of it! This recipe is easy to throw together and a great one if you are feeding a larger crowd or a few people. This recipe makes a good amount of filling so if I am not feeding a a large crowd, I will freeze some of the filling for another day. This is a great thing to have as a back up in the freezer when you need a quick meal, you just thaw it out, stuff your taco shells, top with enchilada sauce and cheese and throw it in the oven.
When I have had to have a meal ready at the end of a busy day I will pop the filling in the crockpot and just throw it in the tortillas when I am ready to put it together. It really is such a simple meal and you add any other items you might like in this enchilada.
It can be made with flour shells but I prefer it with corn. Each one gives a completely different taste. When I am making 2 pans I will make one of each! It is great served with a big bowl of chips and salsa, guacamole, rice and beans on the table. When I am making this more family style I will throw a roll of brown paper down the center of the table and dump the chips right on it with a bowl of salsa at either end. It’s a fun way to serve it up! This also becomes the centerpiece of the table so nothing else has to be done!Print
- 3 tablespoon butter
- 3/4 cup chopped onions
- 3 packages of spanish rice mix
- 5 1/4 cup water
- 48 ounces refried beans
- 6 cups monteray jack cheese, divided
- 12 oounces chopped green chilis, drained
- 4 cups cooked chicken, chopped or shredded
- 2 cans of green enchilada sauce
- 1 cup sour cream
- 12–14 tortilla shells (flour or corn)
- In medium sauce pan melt butter and green onions for 1 minute. Stir in rice and water. Cook over medium heat for 9 minutes.
- Stir in beans, 1 cup cheese, chilis and chicken into the rice.
- Fill and roll each tortilla and place seam down in a 9 x 13 pan.
- Warm green enchilada sauce and sour cream in a sauce pan, whisk until creamed together.
- Cover with green enchilada sauce mix and bake in a 375 oven for 15-20 min. The last 5 minutes put the remaining cheese over the top and place back in oven to melt.
- If you want to make the filling in advance it can store in the fridge for up to 3 days. Alternatively, you can throw the ingredients in the crockpot on low and leaving warming until you are ready to stuff the tortillas.
- Serving Size: 10