- Prep Time: 60 minutes
- Cook Time: 40 minutes
Nutrition facts (per portion)
- Serving Size: 2 pieces
Stuffing corn tortillas with a chicken, rice, bean and cheese stuffing will make this a favorite in any type of operation.
- In a tilting skillet, heat oil over medium-high heat; add diced chicken and sauté for 6 to 8 minutes or until cooked through. Stir in spices and continue cooking 3 minutes. Remove from heat and drain off fat. Reserve. Hold at 135 F. or higher.
- In large bowl combine cooked rice and beans; mix well. Stir in cooked chicken mixture and 3 lb. cheese (reserve remaining cheese for topping). Hold.
- Soften enchiladas by dipping them in hot water mixed with 1 cup enchilada sauce.
- Remove from heat and discard foil. Drizzle 1 1/2 qt. enchilada sauce evenly over tops of enchiladas and sprinkle remaining shredded cheese over enchiladas in pan. Return to oven to melt cheese, about 5 minutes. Hold at 135 F. or higher. For Each Serving: - 2 enchiladas - sprinkle top with 1 Tbsp. minced cilantro - extra enchilado sauce, if desired.