Chicken Enchiladas & Mexican Rice

This was our Valentines day meal. Wasn't planned, but I think it turned out pretty well for just throwing together whatever I had in the pantry and fridge. If I thought it would have turned out so well I would have taken a picture for you! Mostly I'm putting this up here so I can remember how to make it in the future. :)

Mexican Rice & Black Beans (3 WWP+ a serving)
Makes 5

3/4 cup rice
1 tsp garlic powder
1/4 tsp cumin
1 tbs chopped onions (dried)
salt to taste
1 can Chicken Broth
1 1/2 TBS tomato paste
1 can black beans, drained

Mix all ingredients but the beans in rice cooker or pot and cook until soft. Once the rice is done add the black beans.


Chicken Enchiladas (3 WWp+ per serving)
Makes 9 servings

2 chicken breasts shredded
4 oz fat free cream cheese
2 TBS sour cream
1/4 cup cilantro chopped
2 garlic cloves
1 tsp lime juice
1/3 onion diced
1 TBS honey
1 can diced green chilis
1 10oz can green enchilada sauce
3 TBS salsa
9-10 corn tortillas

Preheat the oven to 400. Cook chicken, shred and set aside. Put a little olive oil into a skillet. Add the onions. When the onions become translucent add the garlic. Cook for about 1 minute. Add the green chilis, enchilada sauce, salsa, sour cream, cilantro, honey (yes honey) and cream cheese and stir until well mix. Turn the heat down to low, add the shredded chicken.

Warm the tortillas so you can easily fold them. Fill each tortilla with the chicken mixture and place seam down in a 9x13 pan. When all the tortillas are in the pan, put a little salsa on the top and a little cheddar. Bake for 10 minutes. :)