What better day to sink your teeth into these cheesy enchiladas then Super Bowl Sunday. They will have you saying “Ole”! They’re a non-traditional enchilada loaded with chicken, rice, black beans, cheese, green chiles, cream cheese, and a smooth and creamy sauce! Without a doubt they’re literally to die for. They’re not a traditional enchilada in any sense but they have a Mexican flare to them. They aren’t too spicy but if you want to kick the heat up a notch you can add chopped jalapeno to them.
Several years ago a friend of mine introduced me to this enchiladas recipe, her husband made them often. I have been making them ever since and they’re often requested. If you know me then you know I can’t follow any recipe exactly, I always have to make it my own. Therefore, I did change the recipe a bit to add my own special touch to the recipe. I highly suggest the black beans and rice over the red beans and rice but you can use either.
These enchiladas do not last in my house when my son gets wind of me making them; he is the first to grab a plate; loading it with toppings. Another reason I really love these enchiladas is because if I am looking to save time I can make them the day before and reheat them, they actually taste just as delicious on day two. They’re very simple to make and don’t take much time to prepare at all. For a bit of a Mexican flare, top them with guacamole, salsa, and sour cream once they’re plated up.
These are definitely the most “exquisto” chicken enchiladas EVER…..
1.5-pounds diced boneless skinless chicken breast
1-package chicken taco seasoning or 1 teaspoon chili powder
1-8 ounce cream cheese
1-small can of chopped green chiles
1-box of Zastaran’s black beans and rice (not sponsored)
1-16 ounce sour cream
1- 10.5 ounce can cream of chicken soup
8-10 medium-sized flour tortillas
2-cups shredded cheddar cheese
• Dice chicken and saute in pan until done. Add taco seasoning and green chiles; mix well. Add cream cheese and let melt; stirring often.
• While chicken is cooking prepare Zatarans black beans and rice (not sponsored) according to directions on box.
• Stir cream of chicken soup, sour cream and milk in another bowl until creamy and smooth. Set aside.
• Use flour tortillas and fill with even amounts of rice and chicken mixture; roll the shells tucking in the sides as you roll.
• Place rolled enchiladas in a greased 13×9 baking dish. Spread cream of chicken/sour cream mixture over top of enchiladas making sure to cover all sides.
• Bake covered at 350 degree for 20-25 minutes or until enchiladas are hot and bubbling; remove from oven. Top with shredded cheese and bake uncovered for 5 additional minutes to melt cheese.
• Top with salsa, sour cream and guacamole.