Chicken Enchiladas

Directions

1. Boil chicken & cut into small pieces
2. Prepare Spanish rice (package directions)
3. Combine chicken, rice, cream cheese, shredded cheese, sour cream, cumin, cilantro, lime juice, & salt, in large bowl.
4. Fill tortillas with mixture and place into 9 x 13 pan
5. Pour enchilada sauce & whipping cream over tortillas
6. Sprinkle cheese on top
8. Bake at 350 loosely covered for 35 minutes. If bubbly, then uncover & bake an additional 10 minutes. If they come from the fridge, increase cooking time by 10-15 minutes

So here is the step by step part of the post…..

Prepare Chicken
This can easily be done the day before

I usually end up chopping the chicken small so it cooks faster.

Don’t forget it’s done as soon as it’s white. Don’t overcook!

Drain
I run a little cold water over it so I can handle it

Chop or Shred
Chop chicken (I think chopping is easier than shredding)
Store in Ziploc bag until ready for use

Prepare Rice & Mix Other Ingredients
Knorr Spanish Rice according to package directions.
Don’t get Mexican Rice….there is a big difference!

I usually prepare the rice the microwave because I’m lazy.
Plus, it’s one less pan to wash.
The hot rice will melt the cheeses.

Stuff Tortillas

-Note: I have forgotten the shredded cheese &/or sour cream & it tasted fine.
-Mix rice, chicken, cream cheese, shredded cheese, sour cream, cilantro, cumin, salt & lime juice.
-This is what mine looks like before it goes in the tortillas.

-I usually have about 8 enchiladas for a 9 x 13 pan.

-You can easily stretch it out to 10 tortillas.

Ready for Refrigerator or Final Steps
-If you make these a day ahead, then cover & refrigerate in this state.

Final Step

-I used a 10 oz can of enchilada sauce.

-I usually use 1 pkg (8 oz) of shredded Mexican blend cheese…but 8 oz blocks were on sale for $1.50 this week….so I shredded my own.

Cover Surface with Enchilada Sauce
-Random Note: I always break the surface on opposite sides with my can opener to make it easy to pour….as opposed to opening the entire can & ladling it over the tortillas.

-Be sure to get edges

Whipping Cream & Shredded Cheese

-I used about 1/2 of this container…maybe a little more than 1/2.
-This is what mine looks like before the final cheese layer.

Cover with Foil & Into the Oven
-Loosely with aluminum foil b/c the cheese will stick!
-Unless you have non-stick foil…which is awesome.
-350 degrees for about 35-40 minutes.
-Check to see if it’s bubbling…then take off foil & bake an extra 10 minutes.
-If they just came from the fridge, then increase baking time another 10-15 minutes.