Loaded Enchiladas
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Cook time: 
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Serves: 4-6
 
What You'll Need
  • 4-6 fresh tortillas (I bought mine from Cafe Rio)
  • 1 can pinto beans (drained and rinsed)
  • 2 cups rice, cooked
  • 2 chicken breasts
  • Avocado Salsa (I found mine at Trader Joe's)
  • Pico De Gallo ( I found mine at Trader Joe's)
  • 1 bottle Enchilada Sauce (1.5 cups) (Trader Joe's has a great one!)
  • Cotija Cheese
Instructions
  1. Cook the rice according to package instructions.
  2. Preheat the oven to 350.
  3. Place the chicken breasts in a large oven-proof pan and add about ½ cup of water. Cover with a lid (or tin foil) and place in the oven to bake for about 20 minutes or until the breasts are fully cooked.
  4. Remove from the oven and drain.
  5. Place the chicken breasts on a cutting board to rest/cool.
  6. After about 5-10 minutes, shred the meat using two forks.
  7. To your tortillas, add rice, beans and shredded chicken,
  8. Fold like a burrito and place into a medium-sized baking dish.
  9. Pour about half of the Enchilada sauce onto the bottom of the pan then douse the tops of the enchiladas with the rest.
  10. Sprinkle with some cotija cheese and place in the oven at 375 for about 15 minutes.
  11. Remove and top with the avocado salsa, pico de gallo and more cheese, if desired.
  12. Serve warm.
Recipe by The Blonde Chef at https://www.theblondechef.com/loaded-enchiladas/