Generous Potluck Enchiladas Verdes

1. 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. 2

   In a large skillet, saute onions and peppers in oil until soft; set aside.

3. 3

   In large bowl, mix rice, chicken, 1-1/2 cups of the cheese, and 1/2 cup of the green enchilada sauce (save the rest to pour over at the end).

4. 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. 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. 6

   Scatter sauteed onions and peppers over the casserole.

7. 7

   Sprinkle remaining cheese over casserole.

8. 8

   Bake in a 375 degree oven for 40-50 minutes, until cheese is bubbly and casserole is heated through.

9. 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!).

* Per serving · 4 servings · Values may vary.

No additional tips available.