Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 10