L.A. POSTED: Chicken Cheesy Rice Enchiladas

This was originally a recipe that had fewer ingredients. I think I found it in one of those cookbooks that promote super easy recipes that take a few minutes. Last Tuesday I made this recipe a bit different, mainly because I had bought too many bags of rice to make the stuffed peppers from the night before and I use precooked chicken because I'm scared of meat, but hey! New recipe!

CHICKEN CHEESY RICE ENCHILADAS

You will need:

[001] 2 Medium pre-cooked chicken breasts, cubed
[002] 1 large jar chunky salsa (try it with a white corn salsa too)
[003] 6 flour tortillas
[004] 1 bag shredded Mexican blend cheese.
[005] 1 cup of uncooked rice
[006] 2 cups water
[007] Hot sauce and sour cream to taste (optional)

Then you:

[001] While preheating your over to 350F, place water in medium pot and bring to a boil. Insert rice. Cook until done and set aside.

[002] In a medium skillet combine half jar of salsa and chicken on medium heat. (If using hot sauce add this now). Stir until Salsa boils. Once salsa boils turn heat on low and add rice. Mix well.

[003] Spread spoonfuls of mixture into flour tortillas and line up in a 9X12" baking pan. (See following tips)

[004] Drizzle remaining Salsa on top of enchiladas. Top with Shredded cheese. Bake for 15 minutes.

[005] Share with up to 5 of your friends (leaving one for yourself) or eat them all up yourself fatty. Just enjoy!

FOLLOWING TIPS:

[001] I like to lay my empty tortilla in one of my round cake pans so I can go from oven to the counter top when I'm filling in the enchiladas.

[002] This tip I told Stephanie. Always have trouble keeping your tortillas rolled up? I have the easiest fix for that. There's two, actually. Number first: A dab of water rubbed on the inside of the tortilla will make it sticky enough to hold shut. Number B: press the underside of the top lying edge of the enchilada into the rice mixture that's already in the tortilla. Presto! beautifully rolled enchiladas.

[003] You should always microwave your flour tortillas for a few seconds to make sure they are good and pliable.