Dinner recipes – Enchilada Bake

Today’s half-assed, almost homemade Mexican-style feast:

2 packages of Old El Paso Spanish Rice (the kind that preps in a minute)
1 value pack of chicken breasts (I think it was 5 breasts)
1 package of Fajita seasoning
2 sm 10 oz cans of RoTel Diced Tomatoes with Green Chiles, drained
1 large pkg (4 cups-ish) shredded Mexican cheese blend
1 can black beans, drained
1 large can Old El Paso Enchilada Sauce
Flour tortillas

So first I made the rice and while it cooled, put the flour tortillas in a 13×9 pan. I put them in propped together taco-style but you could also just make a top/bottom layer probably. I filled the bottom of each tortilla with the Spanish rice

I put fajita spice on the breasts and put them in a pan with a tablespoon or two of vegetable oil. Cook until browned on one side, flip them.
While the chicken is cooking, put the tomatoes and beans in a bowl and stir to blend. Once blended, scoop beans/tomatoes into each tortilla.

Once the breasts were browned on both sides, I took them out and sliced and then cubed them, then putting them back in the pan to finish cooking and added the rest of the fajita spice.

Once the chicken was done, I scooped it into the the tortillas, put in a handful of cheese each, and then closed the tortillas. I had to use toothpicks but whatevs. Poured in the can of enchilada sauce, covered the whole mess in cheese, and baked at 325 degrees for about 40 minutes. When I took it out of the oven, I took out the toothpicks, put them on plates and put on more cheese. Served with tortilla chips.

Dudes, it was WICKED AWESOME. Delicious and since I didn’t use more than half of my chicken meat, we’ll have another pseudo-Mexican meal later this week.