I had a craving for chicken enchiladas this week, but since I was working 12 hour shifts and coming home exhausted I didn't want to do my usual oven baked version.
I needed to come up with something quick and easy. Cafe Rio's burritos were my inspiration and this was the result. Since I was told to make these over my oven version from now on, I think they were a hit. So much so that the were pretty much gone before I could get pictures.
As usual, I made a big batch so we could have leftovers but it's basic so super easy to pare down.
1 economy pack of chicken breasts
2 medium onions chopped small
3 large cans green enchilada sauce
2 cans chopped chilies
2 cans black beans,rinsed
3 cups instant rice
3 cups water
Large flour tortillas
grated cheese (mexican blend)
Heat a large, deep pan with a little oil. Sprinkle mexican seasoning on both sides of the chicken brown both sides and cook until almost cooked through. Take the chicken out and add onions, saute until almost tender then add three cans of enchilada sauce and two cans chopped chilies. Set to simmer.
Meanwhile, finely chop the chicken and return to pan with sauce and let cook at a simmer while the rice is being prepared.
(If you want plain sauce for serving enchilada style, set some aside before adding the chicken. We just used the sauce with chicken for simplicity sake.)
Follow basic instructions for instant rice with the following exceptions.
Bring water to boil add 2 tablespoons mexican seasoning, 2 cans black beans and the instant rice, stir to combine, cover with lid and remove from heat.
To make enchiladas, take a large flour tortilla and add rice and beans, with a slotted spoon (so you don't get too much liquid) add chicken mixture. Roll enchilada and top with sauce. Sprinkle with cheese and serve.