Our first few days in Italy have been incredible! We have been eating nothing but carbs (in the form of handmade pasta and thin crust pizza) as well as grabbing gelato at LEAST twice a day.
This is totally my dream vacation. And since our first few days were spent getting oriented, today Stephen and I going to go exploring! Seriously guys, this is too much fun. But enough about Italy (for now), today’s post is all about this super simple and, of course, delicious loaded enchiladas!
They are chock full of chicken, brown rice, fresh corn, beans, and then topped with a red enchilada sauce, avocado salsa and pico de gallo!
See? Loaded. And honestly these come together pretty fast. Simply cook the rice, bake the chicken in the oven. And throw the rest of the ingredients together in a dish (well, i guess into each tortilla, but same thing) and bake until warm and gooey!
Oh! And I almost forgot what makes these enchiladas extra special. Instead of buying a package of tortillas like I normally do, I decided to drop by my local Mexican restaurant and pick up a bunch of freshly made tortillas! They make a HUGE difference and, if you’re like me and can’t figure out how to properly make a tortilla to save your life, it’s a game changer!
Have a wonderful weekend! And don’t forget to follow me on Instagram for pics from this AWESOME trip!
- 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
- Cook the rice according to package instructions.
- Preheat the oven to 350.
- 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.
- Remove from the oven and drain.
- Place the chicken breasts on a cutting board to rest/cool.
- After about 5-10 minutes, shred the meat using two forks.
- To your tortillas, add rice, beans and shredded chicken,
- Fold like a burrito and place into a medium-sized baking dish.
- Pour about half of the Enchilada sauce onto the bottom of the pan then douse the tops of the enchiladas with the rest.
- Sprinkle with some cotija cheese and place in the oven at 375 for about 15 minutes.
- Remove and top with the avocado salsa, pico de gallo and more cheese, if desired.
- Serve warm.
