Chicken enchiladas |
| Name: |
bethany Kulig |
| Base: |
Fort Bragg |
| Recipe: |
2-3 bonelee skinless chicken breats(cut into strips
2 Tbsp. oil
1pkg. taco seasoning
1 cup salsa
2 cups Minute Rice
2 cups water
(1/2 cup black beans - optional)
(1/2 cup corn - optional)
8-10" flour tortillas
1 small can enchilada sauce
1 pkg shreddered cheese
Preheat oven to 350 degrees
1. Heat oil in deep frying pan - add chicken - cook until browned
2. add taco seasoning, water, salsa (beans and corn)
3. bring to a boil
4. add rice - cover turn down heat to simmer
5. once liquid is absorbed and rice is cooked - put into center of tortill add a sprinkle of cheese and fold both sides over the center. Put into 9x11 lasagna pan
6. repeat with remaining tortillas.
7. pour enchilada sauce over top of all enchiladas and sprinkle cheese over top.
8. place in oven for 25-30 min. Serve |
| |
|
|
