Generous Potluck Enchiladas Verdes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 9 large flour tortillas
• 3 cups cooked rice
• 3 cups cooked chicken, can mix dark and light meat (2 large double chicken breasts or one breast plus two leg-and-thigh)
• 2 1/2 cups monterey jack cheese
• 2 (28 ounce) cans mild green enchilada sauce
• 3 tablespoons cooking oil
• 1 green pepper, sliced
• 1 mild red pepper, sliced
• 1 onion, sliced

Recipe

• 1 boil chicken. save the broth and use it to cook 1-1/2 cups rice to make 3 cups total cooked rice. shred chicken.
• 2 in a large skillet, sauté onions and peppers in oil until soft; set aside.
• 3 in large bowl, mix rice, chicken, 1-1/2 cups of the cheese, and ½ cup of the green enchilada sauce (save the rest to pour over at the end).
• 4 use a large rectangular casserole dish, a minimum of 13 by 9 inches, or use two dishes. barely coat bottom of casserole dish with enchilada sauce. divide chicken rice mixture into 9 portions, and roll up one portion in each flour tortilla. stack rolled tortillas close together in dish(es).
• 5 carefully pour enchilada sauce over rolled-up tortillas, separating them so that all the sauce penetrates between the tortillas to the bottom of the dish.
• 6 scatter sautéed onions and peppers over the casserole.
• 7 sprinkle remaining cheese over casserole.
• 8 bake in a 375 degree oven for 40-50 minutes, until cheese is bubbly and casserole is heated through.
• 9 before serving, cut the enchiladas down the middle. they are large enough that one enchilada will feed two people (unless you’ve got a really hungry person!).