1 - bag Boneless/Skinless Chicken
2 - boxes Mexican, Spanish or Chicken Rice
2 - pkgs of shredded cheese (approximate)
1 - can diced tomatoes (optional)
1 - can Green Chilies
1 - diced onion
1 - diced green pepper
2 - cans Red Enchilada Sauce
(we prefer Rosarita’s)
2 - cans Green Enchilada Sauce
(we prefer La Victoria)
1 to 2 pkgs Corn Tortillas
Cook chicken in crock pot. Cook Rice according to package. When chicken is done, drain and shred it.
When pan is full, pour a can of green enchilada sauce over all and sprinkle with shredded cheese.
Bake at 350’ until cheese is melted, approximately 10-15 minutes.
This recipe makes several pans, which can be covered with tin foil and frozen for another meal. Or you can even just freeze the mixture if you don’t need so many pans.
To avoid making your Enchiladas too Spicy, don’t use the green chilies (most cans are mild but it varies and you can end up with a spicy one), use Mexican or Chicken Flavored rice instead of Spanish. Use the Sauces specified above, they are not spicy). Avoid MacCayo’s brand.