Amy's Enchiladas

I tweak this recipe a little every time, depending on what I have on-hand or what my tastes are for the day, but this is a general pattern I follow:

10-12 corn tortillas (use flour if you like them better)

2 cups cooked chicken (crock pot overnight with chicken broth, diced onion, and pepper)

1-2 cups Montery Jack cheese

1-2 cups Mexican blend cheese (cheddar with jack cheese)

Cooked rice (see recipe below)

1 10 oz. can enchilada saude (mild green or red)

1 small can pinto or black beans (optional)

Toppings: tomatoes, shredded lettuce, sour cream, salsa, avocado, etc.

Rice:

4 c. water

4 t. chicken bouillon

4t. garlic, minced

½ bunch cilantro

1 can green chilies (4 oz.)

3/4 t. salt

1 T. butter

1/2 onion

2 c. rice

Blend cilantro, green chilies and onion together in food processor.  Cook rice and add remaining ingredients for the last few minutes.

Dice or shred chicken and grease 9 x 13 pan.  Place desired amount of chicken in corn tortilla along with rice, beans, and Monterey jack cheese.  (Alternatively, quarter corn tortillas with pizza cutter and spread half across the bottom of the pan, add filler ingredients, and top with remaining quartered tortillas).  Pour enchilada sauce over the top of the tortillas.  Sprinkle the top with the remaining Mexican blend cheese.  Bake covered (grease foil) in 350 degree oven for 20 minutes.  Take foil off and bake an additional 5 minutes.  Serve with desired toppings.

-Amy