Go Back Email Link
+ servings
Cheesy Green Chile Chicken Enchiladas Recipe with White Rice
Print

Cheesy Green Chile Chicken Enchiladas Recipe

Course Dinner
Cuisine American
Servings 4
Author Jennifer

Ingredients

  • 2 lbs shredded cooked chicken
  • I buy chicken breasts and prepare them by boiling them with a teaspoon of olive oil, 3 cloves of garlic and a ½ teaspoon of salt. After they cook through, for about 15 minutes, I let them cool and then shred them
  • 1 8 oz package of cream cheese cubed and brought to room temperature
  • 2 1 o oz cans of Old El Paso Mild Green Chile Enchilada Sauce
  • 2 4.5 oz cans of Old El Paso Chopped Green Chiles do NOT drain!
  • 1 cup shredded Monterrey Jack Cheese
  • 8 flour tortillas
  • non stick cooking spray
  • 2 cups unprepared Minute Rice Premium White Rice

Instructions

  • Preheat oven to 350 degrees.
  • In a frying pan over medium heat, place the cooked chicken, both cans of the green chiles and the cream cheese. Heat until the cream cheese melts and everything is well blended.
  • Spray a 13 inch baking dish with non stick cooking spray.
  • Spoon 2.5 heaping tablespoons into each tortilla, roll it up and place in the baking dish with the seam facing down.
  • After you have placed all of the tortillas in the baking dish - you should have about 7 or 8, depending on how liberal you were with the filling - pour both cans of the enchilada sauce over the top. Make sure you get all the nooks and crannies!
  • Sprinkle the Monterrey Jack cheese over the top and cover loosely with aluminum foil.
  • Bake at 350 degrees for 15 minutes, and then remove the aluminum foil and continue to bake for another 10 minutes.
  • While it is continuing to bake, prepare the Minute Premium White Rice according to package directions.
  • When you plate your green chile chicken enchiladas and rice, you can drizzle a little of the enchilada sauce over the rice for an extra dose of flavor!