Tuesday's Pinned it, then Did it

Well, I would love to say that I was able to make C his tissue box activity, but the time to do so was not there. Nor was the monetary aspect necessary to make it happen otherwise. This week was definitely a lesson in need vs. want, along with patience, patience, patience. Definitely next week! I already have it all planned out in my head.

So for this week's post I am going to be posting a recipe we tried tonight because man was it delicious!! I pinned it from this site. 

You can thank me later. =)
 

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas

1-2 cups shredded monterrey & colby cheese

 Directions: 

Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish.  

Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla. Roll up each of the tortillas and place them in the baking dish seam side down. Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.

This seriously did make a ton of enchiladas, so come hungry. I made enough to fit in two pans--one 9x13 & one 8x11. I probably had about 9 of those suckers when it was all said & done & I used "Burrito" sized tortillas. I served this alongside some Mexican Rice & it was a huge bit with both the Hubs & the boy. I love Pinterest wins!

Also from the website of the pin since my phone is being lame & won't upload the pic of our enchiladas. But they looked more or less identical to hers. =)