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Loaded Enchiladas

June 5, 2015 By Aubrie Cornelius

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.
Loaded Enchiladas

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!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!Loaded Enchiladas

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!Loaded Enchiladas

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!

Loaded Enchiladas
 
Print
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
 
Author: The Blonde Chef
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.
3.3.3070

 

Filed Under: Main Course Tagged With: enchiladas, mexican

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The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

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