- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Serving Size: 2 pieces
Stuffing corn tortillas with a chicken, rice, bean and cheese filling will make this a favorite in any type of operation.
In a braiser or rondo, heat oil over medium-high heat; add diced chicken and saute for 5-6 minutes or until cooked through. Stir in spices adn contineu cooking 2 minutes. Remove from heat and drain off fat. Reserve.
In bowl combine cooked rice and bean; mix well. Stir in cooked chicken mixture and 3 cups cheese (reserving 1 cup for topping). Hold.
Soften enchiladas by dipping them in hot water mixed with 1 cup enchilada sauce.
To Serve: Serve 2 enchiladas per serving sprinkled with 1 tablespoon cilantro.