Chicken, Bean, and Rice Enchiladas

I decided to try my hand at my own enchilada recipe, and I was very pleased with the results! This recipe makes about 12 enchiladas, so plenty of left overs!

Ingredients (makes about 12 enchiladas):

• 4 cups – cooked chicken breast
• 1 can (16 oz) – Bush’s Best Pinto Beans with Jalapeños, Medium Heat
• 1 can (28 oz) – Red Enchilada Sauce
• 2 cups – cooked rice (I used Vigo Creamy Avocado Rice)
• Flour tortillas
• Shredded Cheddar Cheese
• Toppings (optional): Sour cream, Diced tomatoes, shredded lettuce, and black olives

Directions:

1. Cook your rice.
2. In a large bowl, combine the rice, chicken, pinto beans, and 2 cups of the enchilada sauce. Mix well.
3. Preheat your oven to 350°F.
4. Pour enough enchilada sauce to cover the bottom of your 9×13 glass casserole dish.
5. Fill your tortillas with the chicken mixture.
   • I added about 3-4 tablespoons of mix into a tortilla and rolled it up as tightly as I could. This gave me 7 enchiladas.
   • I didn’t add cheese inside, but feel free if you like a cheesier enchilada.
   • We used burrito flour tortillas, which were a little too big, so I rolled the ends in so it would fit better in the dish.
6. Once all your enchiladas are set, pour enchilada sauce over them.
   • I love extra sauce so we used a lot.
   • Top with your favorite toppings such as cheese and black olives.
7. Tightly cover the dish with aluminum foil and bake until the cheese has melted. This could be about 20 minutes, depending on your oven.
8. Before eating, add additional toppings such as avocado, sour cream, shredded lettuce, and diced tomatoes.

1 serving = 1 enchilada