I love all the endless possibilities of enchiladas and burritos. There are so many options for fillings and overall, they all work great. I rarely make the exact same type more than once. It’s just too fun to play around with them.
I thought these 5 Layer Chicken Enchiladas turned out great. They were so filling and tasty. My husband and I loved them and our oldest asked for seconds. The three youngest thought they were a little too spicy, but they still ate a good portion. Actually, I thought the spiciness was very mild, but you can easily adjust the amount of green chilies to your family’s liking.
5 Layer Chicken Enchiladas
- 1/2 lb. chicken breasts (or any other type of chicken you prefer)
- 1 1/2 c. chicken stock or broth
- 1/2 t. cumin
- 3 T. flour
- 1 T. water
- 1 4 oz. can diced green chilies
- 1 1/2 c. rice
- 1 1/2 c. or 1 can black beans, rinsed and drained
- 1 c. frozen corn
- 1 c. shredded cheese
- 6-8 tortillas
- 1 can green enchilada sauce
1. Place chicken in a large skillet. Add chicken broth and cumin. Bring to a boil, cover and reduce heat. Simmer until chicken is fully cooked, about 20 to 30 minutes. Remove chicken and set aside. Shred once cool enough to handle.
2. Meanwhile, stir flour and water together. Slowly whisk into the skillet. Bring chicken stock back to a boil and boil about 5 minutes, until thickened. Stir chilies into the liquid then stir the shredded back in. Cool.
3. Assemble the enchiladas assembly line style. Start with the rice slightly off center of each tortilla. Top rice with chicken mixture, then beans, then corn and finally some shredded cheese.
4. Tightly roll up the tortillas and place in a 13×9 casserole dish. Pour the enchilada sauce on top and sprinkle on any remaining shredded cheese.
5. Refrigerate until dinner time or bake immediately at 350 degrees for about 15 minutes, until heated through.