1. Boil chicken. Save the broth and use it to cook 1-1/2 cups rice to make 3 cups total cooked rice. Shred chicken. 2. In a large skillet, sauté onions and peppers in oil until soft; set aside. 3. In large bowl, mix rice, chicken, 1-1/2 cups of the cheese, and ½ cup of the green enchilada sauce (save the rest to pour over at the end). 4. Use a large rectangular casserole dish, a minimum of 13 by 9 inches, or use two dishes. Barely coat bottom of casserole dish with enchilada sauce. Divide chicken rice mixture into 9 portions, and roll up one portion in each flour tortilla. Stack rolled tortillas close together in dish(es). 5. Carefully pour enchilada sauce over rolled-up tortillas, separating them so that all the sauce penetrates between the tortillas to the bottom of the dish. 6. Scatter sautéed onions and peppers over the casserole. 7. Sprinkle remaining cheese over casserole. 8. Bake in a 375 degree oven for 40-50 minutes, until cheese is bubbly and casserole is heated through. 9. Before serving, cut the enchiladas down the middle. They are large enough that one enchilada will feed two people (unless you’ve got a really hungry person!). ---------------------------------------------------------------------------
Nutrition
Ingredients
