Boil chicken breasts in water.
Bring 4-5 cups water to boil in stock pot. Add chicken breasts, boil for approximately 8 minutes. Turn off stove, and cover pot. Let chicken continue cooking in water while you prepare other ingredients.
Make instant rice according to directions on box. i.e. boil 2 cups water, add 2 cups rice, turn off stove, cover and let sit for 5 minutes. Fluff with fork.
Grate cheese. Need enough for 8 enchiladas, and some to sprinkle on top. About 3-4 cups.
Open enchilada sauce using bottle opener. Punch hole in one side and another smaller one on the opposite side.
Get chicken out of water, pat dry, chop into small chunks, separate into eight piles.
Take a tortilla, pour some sauce in the middle, add two, cereal size/heaping, spoonfuls of rice. Add 1 pile on chicken, top with cheese. Add a little more sauce. Fold one side over, then fold in ends, then roll over other side, making a closed enchilada, like a rectangle.
Repeat with all eight tortillas.
Place in baking dish. Top tortillas with more sauce and sprinkle with cheese. Put in oven at 350 or until cheese is melted on top.
For freezing - wrap 4 enchiladas together in saran wrap then foil. Repeat with others. Pour rest of sauce into ziplock bag, and remaining grated cheese into another baggie. Label and stick into freezer. When ready to use, unwrap enchiladas and extra sauce and cheese, and heat until warmed through.
Serving
Suggestions
One Enchilada in about 430 calories, so 1 is plenty for me, but DH likes 2.
Originally Submitted
6/3/2008
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