Sunday, October 26, 2014

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!


Makes: 4 servings

    • 1 1⁄2 cups cooked rice 
    • 1⁄2 cup shredded grilled chicken breast 
    • 1 cup shredded Monterey Jack cheese, divided 
    • 1 can (10 ounces) enchilada sauce, divided 
    • 1 teaspoon chili seasoning 
    • 2 tablespoons chopped fresh cilantro, divided 
    • 8 corn tortillas, warmed 
    • 1⁄2 cup sour cream (optional), for serving 
    • Salt and pepper 


Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


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