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2 chicken breasts or leftover shredded chicken
7 oz of cream cheese
2 cups of rice
1 diced avocado
1 taco seasoning packet
4 cups of chicken stock
1 can of black beans
1 red onion diced
3 tablespoons of flour
1 cup of corn
1.5 cups of mozzarella cheese
1 bunch of cilantro
7 tablespoons of butter
1 package of small flour tortillas
1 diced tomato
Preheat oven to 350 degrees fahrenheit.
In a medium sauce pan cook 1.5 cups of rice and 3 cups of chicken stock according to rice package instructions.
Cut chicken breast in half length ways to make 4 thin chicken breasts instead of 2 thick ones.
In a large skillet melt 4 tablespoons of butter.
Place chicken in the skillet and sprinkle with lemon pepper seasonings.
Once a fried crust has formed, flip the chicken over and sprinkle with lemon pepper seasonings.
Remove from the skillet and shred with two forks.
Combine shredded chicken and 4 oz of cream cheese together in a mixing bowl.
in a medium saucepan, melt 3 tablespoons of butter and stir until it tans. Add 3 tablespoons of flour and mix together until the mixture turns tan or light brown. This is your roux and thickening agent for your sauce base.
Stir in 2 cups of chicken broth. Periodically stir until your sauce is almost boiling.
Remove from heat and set aside to cool slightly. when you add your sour cream in the next step, you do not want your hot mixture to curtle your sour cream.
When it has cooled off but is still warm, Add 1 cup sour cream, 1/2 cup of salsa verde, 1/2 taco seasoning packet and 2 oz cream cheese. Still together well.
Build Your Chicken Echiladas:
In a large oven safe casserole dish, place a heavy spoonful of the chicken mixture in each tortilla. This recipe makes 6-8 enchiladas depending on how much you stuff them.
Before you roll them closed, add a spoonful of your enchilada sauce to the inside of each one.
Roll your enchilada tortillas closed and place them side by side.
Evenly pour your sauce mixture over top of the entire dish.
Sprinkle with mozzarella cheese before placing them uncovered in the oven for 30 minutes or until the cheese starts to bubble and tan.
Black Bean Salsa:
In a mixing bowl, combine drained black beans, diced tomato, diced red onion, cilantro leaves and 1 cup of corn. Mix gently.
Squeeze half or a whole lime on top to your taste.
Place desired amount of enchilada and a scoop of rice on a serving plate. Top with a generous portion of black bean salsa, diced avocado and sour cream if desired. ENJOY your homemade chicken enchiladas, rice and black bean salsa!
You might also enjoy Nacho Chips And Dips!
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