Ingredients
Scale
- 2 cans (12.5 oz each) chicken breast, drained (or 1 lb cooked, shredded chicken thighs)
- 1 packet (1 oz) taco seasoning
- 10–12 small flour or corn tortillas
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded Monterey Jack or Cheddar cheese (store brand)
- 1.5 cups long-grain white rice, uncooked
- 3 cups water or bouillon-based chicken broth
- 1 can (15 oz) black beans, rinsed and drained (optional filler)
- Small bunch of cilantro for garnish (optional)
Instructions
- Start by preparing the rice, as it takes the longest. In a medium pot, combine 1.5 cups of white rice with 3 cups of water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the liquid is fully absorbed. Once finished, fluff the rice with a fork. To save even more money, use plain water and a pinch of salt if you don’t have broth on hand.
- While the rice cooks, prepare your protein. If using canned chicken, drain it thoroughly and break it apart in a mixing bowl. Add half of the taco seasoning packet and a splash of water. If you are using fresh chicken, cook and shred it before seasoning. Mix in the drained black beans if you are using them; they add extra fiber and volume for just a few cents. Stir in half a cup of the enchilada sauce to keep the filling moist.
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Take a tortilla, place a generous spoonful of the chicken mixture and a tablespoon of cooked rice in the center, and sprinkle with a little cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until the dish is full or you run out of filling.
- Pour the remaining enchilada sauce evenly over the top of the assembled tortillas. Use a spoon to ensure the edges of the tortillas are covered so they don’t dry out. Sprinkle the remaining shredded cheese over the top. Bake in the oven for 20-25 minutes until the cheese is bubbly and slightly golden. If you have extra rice, serve it on the side or layer it at the bottom of the serving plates.
- Remove the dish from the oven and let it sit for 5 minutes. This rest period helps the sauce set so the enchiladas are easier to scoop out. Garnish with chopped cilantro if you have it. Serve each person two enchiladas with a side of the remaining seasoned rice for a complete, filling meal that costs less than $1.70 per person.
- Cook Time: 40 minutes