Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftovers or canned for savings)
- 12 small corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1.5 cups shredded Monterey Jack or Cheddar cheese (store brand)
- 1 small yellow onion, diced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth (made from bouillon cubes)
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats, start the rice. Heat the vegetable oil in a small saucepan over medium heat. Add the uncooked white rice and stir for 2 minutes until slightly toasted. Pour in the 2 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes. Once the rice finishes cooking, fluff it with a fork and set it aside to serve with the enchiladas.
- In a medium mixing bowl, combine the shredded chicken, half of the diced onion, garlic powder, and two tablespoons of the enchilada sauce. Toss the ingredients together until the chicken is well-coated. This ensures the inside of your enchiladas stays moist and flavorful during the baking process. Taste the mixture and add a pinch of salt or pepper if needed.
- Lightly grease a 9×13 inch baking dish. To prevent the corn tortillas from breaking, wrap them in a damp paper towel and microwave them for 30 seconds until pliable. Dip each tortilla lightly into the remaining enchilada sauce, place a generous spoonful of the chicken mixture in the center, and roll it up tightly. Place the rolls seam-side down in the baking dish until the pan is full.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded cheese and the rest of the diced onions over the sauce. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling at the edges. Remove the pan from the oven and let it rest for 5 minutes before serving alongside the hot chicken-flavored rice.
- Cook Time: 40 minutes