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)
- 11/2 cup chicken stock or broth
- 1/2 tsp cumin
- 3 tbsp flour
- 1 tbsp water
- 1 4 oz can diced green chilies
- 1 1/2 can rice
- 1 1/2 cup or 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup shredded cheese
- 6 – 8 tortillas
- 1 can green enchilada sauce
- 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.
- 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.
- 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.
- 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.
- Refrigerate until dinner time or bake immediately at 350 degrees for about 15 minutes, until heated through.