Green Chile Chicken Enchiladas

Just looking at this picture, even if it's not the best-my camera is still in the shop, it makes my mouth water! This is a very simple but deliciously yummy recipe. When I make this not only do my kids love it but they get excited for the leftovers the next day. It also freezes very well. So most of the time I double the recipe and put half in the freezer for a quick meal on a busy day.

The original recipe comes from my mom's kitchen. I tell you she just gets better and better with her creations! I think this might be the first time that it is written down it any form. I hope you like it as much as we do!

Green Chile Chicken Enchiladas

Ingredients

1 cup rice

1 14oz can chicken broth

1/3 cup water

2-3 boneless skinless chicken breasts

2 10 oz cans green chile enchilada sauce

2 cans black beans, drained

2 lbs. Cheddar cheese, shredded

12 whole wheat or rice tortillas

Directions

Cook chicken in a little of the green chile enchilada sauce in sauce pan on stove until juices run clear. In separate sauce pan on stove mix rice, water, and chicken broth. Bring to boil. Turn temperature to low and simmer for 20 minutes. When Chicken is cooked, cube it.

Preheat oven to 375*F.

Spread green chile enchilada sauce in bottom of 9x13 inch pan, just enough to cover bottom.

To assemble: take one tortilla, spoon in rice, then spoon in some black beans (be careful not to put to much or you will not be able to roll tortilla), pour a little enchilada sauce on top, add some chicken, and top with a little cheese. Roll tortilla and place in pan. Continue the same technique with remaining tortillas or until pan is full. Use remaining enchilada sauce to cover each enchilada. Spread remaining cheese on top of sauce. Bake in oven until heated through, about 15-20 minutes.

Kid friendly version:

For my kids I don't put any sauce inside the enchiladas. It cuts down on the heat even if using a mild Enchilada sauce.

To freeze:

Use tinfoil 9x13 inch oven safe baking dish. Follow directions until the baking part. Spray the underside of tinfoil with nonstick cooking spray and cover. That way the cheese will not stick. Place in freezer. On cooking day remove from freezer and set on counter while oven preheats. Preheat oven to 300*F. Place covered Enchiladas in oven for 1 hour. After 1 hour turn oven temperature up to 375*F. When it is preheated uncover and continue baking for 20-30 minutes or until heated through.