Saturday, September 25, 2010

Chicken, Bean, and Rice Enchiladas

I didn't get a picture before we ate these, but they are the new fav Mexican dish at our house.

Chicken, Bean, and Rice Enchiladas
3 cooked chicken breasts- shredded
1 cup pinto beans - rinsed
1 cup cooked rice (white or brown)
1.5 cups of cheese - shredded (any variety that you like, I used monterey jack and cheddar)
1 packet of taco seasoning
water - the amount that taco seasoning packet calls for

10 tortillas (corn or flour)
1 10oz. can enchilada sauce

Combine chicken,  pinto beans, rice, taco seasoning, and water in skillet and cook on med. heat until most of the liquid is absorbed. Add half of the cheese to the mixture and stir. Heat tortillas in the microwave for about 20 seconds so that they will be easy to work with. Spoon mixture into tortilla, roll up and place seam side down in a baking dish. Pour enchilada sauce over the top and then add the remaining cheese. Bake at 350 for about 20 minutes or until cheese is melted.

5 servings

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