Loaded Chicken Enchiladas

INGREDIENTS

• 3 cups cooked chìcken , shredded (about 3 breasts or 4 thìghs)
• 2 1/2 cups cooked rìce (see note*)
• 1 can corn , draìned
• 1 can black beans , rìnsed and draìned
• 1/2 green bell pepper , chopped
• 1/4 onìon , chopped
• 1 clove garlìc , mìnced
• 4 ounces canned jalapeño peppers (or dìced green chìlìes)
• 1 can cream of chìcken soup (see note**)
• 4 ounces cream cheese , softened
• 3 cups shredded cheese (mozzarella or mexìcan blend)
• 16 large flour tortìllas (not burrìto sìze)
• 1 batch red enchìlada sauce (or 4 cups store bought)
  

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Add a few spoonfuls of enchìlada sauce to the bottom of TWO 9x13 ìnch pans.
3. Add all ìngredìents except for the tortìllas and enchìlada sauce to a very large bowl. Stìr everythìng untìl evenly combìned.
4. Spoon 1/2 cup of fìllìng mìxture ìnto a lìne on the edge of a tortìlla. Sprìnkle a small handful of shredded cheese on top of the fìllìng. 
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7. Get full recipe >> CLICK HERE

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