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Amazing Enchiladas (meat)
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| Contributed by Eileen Goltz |
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Ingredients1 pound skinless, boneless chicken breast meat - cut into strips
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Instructions
In a large skillet, prepare rice and beans according to package directions.
Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain grease from skillet. Add the potatoes and cook until just tender. Add the taco seasoning according to package directions. Cook all together, stirring often, until potatoes are done. Preheat oven to 350. Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13-inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.
Serving Size
Notes
NOTE: You can also use the “fake chicken” in place of the real stuff and use real dairy products.
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