On Friday, I went to my friend Kristina’s house for the day and she made me a wonderful dinner! It was so delicious that on Sunday I made it for the boyfriend and his roommates, and they loved it! I thought since it was so amazing I should share it! I call it Kristina’s Chicken Enchiladas (creative, I know):

Makes 8 servings
about 1/2 pound of chicken
1 can of refried beans
1 box of spanish rice
1 can of corn
1 can of red enchilada sauce
8 tortilla large tortilla shells
grated cheese
desired amount of sour cream, salsa, and lettuce

1. season chicken with taco seasoning and bake it in the oven on 350 until cooked thoroughly
2. while the chicken is baking, cook rice and heat up beans and corn
3. once the chicken is cooked, shred or dice it up to desired size
4. warm tortillas in the microwave for about 10-15 seconds
5. put a generous amount of beans, corn, chicken, rice, cheese, and a couple of spoonfulls of enchilada sauce onto the tortilla shell, roll them, and place them in a glass baking pan (which you may want to lightly grease).
6. Once all of the enchiladas are in the pan, pour the remaining enchilada sauce over the top and cover with cheese. Bake in the oven on 350 for 10-20 minutes, based on desired chrunchiness of the shell
7. Remove from oven and top with lettuce, sour cream, and salsa. Enjoy!
You could also include olives in the enchilada or as a topping. These enchiladas are so amazing and I hope that someone tries them!

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