Let's try this: Tasty Tuesday!

Guess what today is?! It is the Army's 236th Birthday today! And we get to celebrate it by Husband finally getting to wear his Patrol Cap (PC). It is officially default head gear, which everyone is SUPER stoked about!! Woohoo!! :)

Other than that, I am going to share a recipe with you today!

 Chicken Enchiladas - Adrienne Style!

Chicken Enchiladas and Rice -- This is a modified recipe from the can of the Old El Paso Enchilada Sauce. :)

You'll need::
Approximately 1 lb. chicken
2 cans (10 oz each) of your favorite enchilada sauce
1.5 cups Shredded cheese
1 package (10 count) tortillas (I used the small 6" taco sized)
1 box Rice a Roni -Spanish Rice Flavor
1 small can of diced green chilis
1 can black beans

Directions::
1. Heat oven to 375 degrees F. Lightly grease 13x9 inch glass baking dish.
2. Start cooking Rice a Roni as directed on box (I did not add the tomatoes, as directed and instead put in about 3/4 of the can of black beans, when putting in the water and seasonings. But you can add the tomatoes if you wish, I just didn't have any).
3. Start cooking chicken in pan, (I used Olive Oil in pan, and a little bit of butter)). Add spices to flavor, chili powder, salt, pepper, and some paprika, while cooking. Just before chicken is finished cooking, add the can of diced chilis (drained). When chicken is done cooking, start shredding (I used two forks and pulled it all apart). Add about half of the finished rice and beans to the skillet with chicken and chilis. Now pour in almost all (a little more than 3/4s) of one can of enchilada sauce and mix all together. Add about 1 cup (or your own desired amount) of shredded cheese to the mixture.
4. Pour the last little bit of enchilada sauce into the bottom of your baking dish. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. (makes 10-12 enchiladas, if I have left overs, I just eat them... haha).
5. Pour the other can of enchilada sauce over top; sprinkle with remaining cheese.

Bake for 15 to 20 minutes or until hot. :)
Serve with the other half of the left over rice.
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I modified this recipe because we did not have any beef. And the last time I made the regular recipe (off of the back of the Enchilada Sauce Can), it did not produce enough food! And I love having left overs. Adding the rice and beans into the mix really made it a meal!!

My husband and I really enjoyed this! and we have enough for left overs!! :) 
Let me know if you try it!! :)





-Adrienne