Cheesy Chicken and Rice Green Chile Enchiladas

 

4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons Mexican spice mix (taco seasoning can be substituted) Recipe Below
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas. (taco seasoning can be substituted)
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas.

 

 

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Homemade Mexican Spice Mix / Taco Seasoning Mix

 (large batch printable recipe)

4 tablespoons of chili powder, I used NM Red Chili Powder

1 teaspoon red pepper flakes

¼ teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons smoked paprika

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a small bowl, stir together all of the spices. Store the seasoning mix in an airtight container. I keep mine in a glass mason jar in my spice cabinet.