This recipe is by far Jake's favorite. We usually make our own tortillas and enchilada sauce. The homemade flavor they add to the dish is amazing....
2 cups cooked rice
1 tbsp. oil
2 chicken breasts
3 tbsp. chopped onion
1 1/4 cup shredded cheddar cheese
1 tbsp. minced garlic
1 10 oz. can diced tomatoes w/ green chilies, drained
1 14.5 oz. can enchilada sauce
1 fresh jalapeno, chopped
10 flour tortillas
Prepare rice. Preheat oven to 375 degrees. Lightly grease a 13x9 inch baking dish.
Heat oil in a large skillet over medium heat. Place chicken, onion, garlic, and jalapeno in the skillet. Cook chicken, onion, and jalapeno until chicken is no longer pink. Shred the chicken.
In a large bowl combine the chicken mixture, cooked rice, diced tomatoes, 2/3 can of enchilada sauce, and 3/4 cup cheddar cheese. Spoon mixture evenly into the the tortillas. Wrap tortillas around mixture to form enchiladas, and arrange in prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes or until cheese and sauce are melted and bubbly.