Cheesy and Creamy Chicken Enchiladas

Chicken Enchiladas

Ingredients

• 1 tbl extra virgin olive oil
• 1 cup of rice
• 6-8 large flour tortillas 
• 2 skinless chicken breasts
• 1 onion chopped 
• 2 cloves of garlic minced
• 1-2 tbl Chili Powder
• 1 tsp Ground Coriander 
• Taco Seasoning
• Cream cheese (optional)
• Tortillas
• 2 green onions sliced
• 2 cups of shredded cheese (I used Cheddar and Mozza, but Monteray Jack is really good with it)
• salt and pepper

Sauce:

• 1 small can of tomato paste
• 1/2 - 3/4 cup of chicken broth
• 1 tsp cumin
• taco seasoning

Directions

Grease 9X13 baking pan. Preheat oven at 350. 

Cook rice. Heat pan over medium with olive oil in it.Cut chicken breasts into small cubes, cook in pan, season with salt and pepper. Once chicken is cooked add onion and garlic to the pan cook until onions are tender. Add chili powder, ground coriander and as much taco seasoning as you like (don't worry about it being a bit too overpowering because once you add the rice it will cut it down). Once rice is cooked add to pan with chicken. Mix together, set aside. 

Mix together sauce ingredients in a large pot, you want it to be a little runny but not too runny. 

Dip tortilla into pot of sauce, cover both sides. Lay tortilla down and fill with 1/2 cup of filling and add 1-2 tbl of cream cheese on top. Roll and set in pan.Once pan is filled pour remaining sauce on top of enchiladas. Cover with shredded cheese and top with sliced green onions. Bake for 20 minutes. 

I serve this with fresh guacamole, salsa and sour cream on top and some corn on the side.

***Sauce*** You can buy a jar or packet at the grocery store and they taste really good, which helps if you are in a hurry.