Makes 6 to 8 servings
- 1 (14 ounce) can mild enchilada sauce (I used medium to kick it up a notch)
- Plain rotisserie chicken from the deli section of your grocery store
- 2 cups sour cream, plus extra for serving (I used 1 cup of regular and 1 cup of light sour cream)
- 1 package low-sodium taco seasoning mix
- 1 can green chilies, drained, (mild, medium, or hot)
- Jalapeno peppers, seeded and finely chopped, optional (I opted yes! Added 2)
- 1 (16 ounce) can traditional refried beans
- 10-12 (8" flour tortillas
- 1 package Mexican rice mix, prepared as directed on the package
- 2 cups shredded Mexican cheese blend
- 2 green onions, sliced
- Lettuce, shredded for garnish
- Tomato, chopped for garnish
- Guacamole, optional
- Salsa, optional
Preheat the oven to 350 degrees. Spray a 9" x 13" casserole dish with nonstick cooking spray. Spoon a little of the enchilada sauce into the bottom of the dish-just enough to coat.
Remove the skin from the chicken and shred the meat into bite-size pieces. In a large bowl mix 2 cups of sour cream, taco seasoning mix, and chilies. (If you like more kick, add the jalapeños.) Stir in the chicken.
Spoon about 2 tablespoons of the refried beans down the center of a tortilla. Top with a few spoonsful of the chicken mixture and a few spoonsful of the prepared rice. Roll up the tortilla and place seam side down in the prepared dish.
Pour the remaining enchilada sauce down the center of the enchiladas and top with the cheese. Sprinkle with the green onions.
Bake for 30 to 45 minutes or until the cheese has melted and the enchiladas are heated through.
To serve, garnish with lettuce and tomatoes, and serve with sour cream, guacamole and salsa if desired.
(Claire's note: this recipe was enough to fill up the 9" x 13" and a 9" x 9" pan. I baked one and saved the other to bake the next day to take to a potluck! It was a hit!)
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