Perfect for a busy weeknight, this recipe goes together quickly and cooks in the microwave. It is also a great way to use leftover chicken. Although this recipe will make 4 large enchiladas I sometimes make them smaller for a batch of 8. When making 8 I use 2 8″x 8″ baking dishes and put 4 enchiladas in each dish. They will need to be microwaved one at a time. The rice & beans can then be served on the side if desired.
Once my sons had an impromptu gathering of friends around dinnertime so I doubled the recipe to make 16 enchiladas. With that many I used a couple 9″ x 13″ baking dishes, and covered with foil, in my regular oven. The cooking time was more like 30-40 minutes in a 350 degree oven, but they could all be cooked at the same time. No matter how many you make, serve with your favorite toppings like, shredded lettuce, tomatoes, and cheese. And don’t forget the sour cream & guacamole.
- 1 pkg red beans & rice
- 4 large “burrito” size flour tortilla wraps
- 1 small can sliced black olives
- 2 cups chicken, cooked & shredded
- 1 cup sour cream
- 2 cups shredded cheddar or jack cheese
- 4 oz. can green chilies
- 1 large can enchilada sauce (approx. 20 oz)
- Toppings:
- Shredded lettuce
- Shredded cheese
- Diced Tomatoes
- Sour Cream
- Guacamole
- Cook red beans & rice according to package directions. (works great in a rice cooker)
- Mix together the shredded chicken, sour cream, 1 cup shredded cheese and green chilies.
- For each enchilada, use ¼ th of the chicken mixture + about ½ cup of the cooked rice.
- Fold the sides over, then fold in the other direction to seal in the filling.
- Place enchiladas, seam side down, in a microwave proof 10”x10” baking dish.
- Pour enchilada sauce all over them until all surfaces are completely covered.
- Top with 1 cup of shredded cheese & the black olives.
- Cover with plastic wrap & poke a small hole in the top to let the steam escape.
- Microwave on high for 8 minutes.
- Serve with toppings if desired.
