Chicken Enchiladas
Ingredients
The enchiladas
-
12
pieces
corn tortillas
-
1
whole
chicken (rotisserie or boiled)
-
1
cup
brown rice (cooked)
-
1
cup
frozen corn
-
3
tablespoons
tomato paste
-
1
teaspoon
chili powder
-
1 ½
teaspoons
chili powder (extra)
-
1
teaspoon
cumin (ground)
-
3
cups
tomato sauce
-
1
teaspoon
cayenne pepper
-
½
teaspoon
cinnamon
-
1 ½
cups
Monterey Jack cheese (grated)
Optional toppings
-
to taste
sour cream
-
to taste
cilantro
-
to taste
avocado
-
to taste
guacamole
Instructions
- Preheat the oven to 275°F.
- Wrap corn tortillas in foil and warm them in the oven.
- Shred the cooked chicken and mix it with tomato paste, ½ cup grated cheese, rice, frozen corn, chili powder, and cumin.
- For the sauce, combine tomato sauce, cayenne pepper, cinnamon, and extra chili powder, then heat it through.
- Layer the ingredients in baking dishes starting with sauce, tortillas, chicken mixture, more sauce, and cheese, repeating as necessary.
- Cover and freeze the second casserole if desired.
- Broil the assembled casserole for about 5 minutes until the cheese is melted and heated through.
- Serve with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
17g
Total carbohydrates
94g
Total protein
23g
Sodium
1333mg
Cholesterol
38mg
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