This easy chicken enchilada recipe will taste phenomenal and won't take you all day in the kitchen to fix them.
Thanks to my sister's friend
Gale for these easy chicken enchiladas. Go ahead, read the ingredients. Believe me, you want these!
My husband likes to rank the food that I cook on a scale of 1-10, and he said no doubt that these were a 10+. For me this recipe made 2 full pans (9X13). You'll get 3-4 big servings per pan or 6 single enchilada servings. I froze one of them for later, and you've got to love that. I've always said, if you go to the trouble to make one, you might as well make two and freeze that second one.
Preheat oven to 350
Spray a 13x9 inch baking dish with non-stick cooking spray.
Prepare bag of Spanish rice as directed. While it is cooking, do the rest of your chopping and cheese grating.
Remove and discard skin and bone from chicken. Coarsely chop chicken.
In a large bowl, combine chopped chicken, Spanish Rice, soup, sour Cream, Cream Cheese, 2/3 of the Monterrey Jack cheese with peppers, and 2/3 of the shredded Cheddar Cheese.
Spoon mixture evenly down center of each tortilla, wrap to completely enclose filling. Place seam side down in prepared baking dish.
Pour enchilada sauce evenly over tortillas. Cover and bake for 30 minutes.
Uncover and sprinkle evenly with remaining cheeses and bake for 10 minutes longer or until hot and bubbly.
Garnish with cilantro, if desired.Quick-and-Easy-Dinner Homepage
Dive in. You won't be sorry!