Cheesy Chicken and Rice Green Chile Enchiladas
INGREDIENTS
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4 cups cooked rice
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3 cups diced cooked chicken, I used a combination of dark and white meat
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28 ounces crushed tomatoes
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28 ounces petite diced tomatoes
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Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
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3 tablespoons Mexican spice mix (taco seasoning can be substituted)
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1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
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18 white corn tortillas, cut into wedges (as pictured below)
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2 cups green chile sauce
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2 cups additional green or red chile sauce
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6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
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Optional: sour cream and tortilla chips for serving
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