If you like Mexican food, this is a wonderful way to have a restaurant-quality meal at home — and it only takes about half an hour.
1 rotisserie chicken, cleaned (no skin, bones, or fat)
10 corn tortillas (medium size)
1 cup of diced onion (frozen works great)
1 small can of diced green chilis
1 tbs olive oil
1 package of Uncle Ben’s Spanish style Ready Rice
3 packages of Rick Bayless’s green enchilada sauce
1 8 oz package of shredded 2% Mexican blend cheese
How I Made It:
Pre-heat the oven to 350 degrees. Prepare a 9×13 glass baking dish with cooking spray.
In a non-stick skillet, sauté the onion and one half of the can of green chilis in olive oil over medium high heat. While that cooks, shred the chicken meat. Add it to the onions and chilis and continue to cook over medium heat.
Microwave the Ready Rice for 90 seconds on high. When it’s done, add the rice to the chicken mixture. Then add one package of enchilada sauce and combine thoroughly. Let it cook for another 3-5 minutes and then remove the pan from the heat.
Spread the remaining chilis in the bottom of the baking dish. Assemble the enchiladas with about 1 tbs of cheese and 3 tbs of chicken mixture in the center, wrapping the sides over. Place each enchilada seam side down in the baking dish. The baking dish should hold 7-8 enchiladas. Cover the enchiladas with the other two packages of enchilada sauce, and then top with lots of cheese (I used the whole bag).
Bake the enchiladas for 15 minutes, until the cheese is melted but not browned.
How They Turned Out:
“They taste so good my other senses are shutting down so I can focus on just tasting them.”
Granted, my dinner companion is a sweetheart with a soft spot for my cooking, but still — I mark these down as a four-star-make-again success.