Chicken Enchiladas with Salsa Rice and Refried Beans

This isn’t an authentic chicken enchilada recipe, but I love the creamy cheese center.  I often buy a roast chicken and shred it or use leftover chicken or turkey to make enchiladas.  Sauté an onion, red pepper, garlic, jalapeno pepper (optional), cumin, oregano, and chili powder and cook the vegetables.   Add some cream cheese and cheddar cheese and then stir the cooked chicken into the mixture for the filling.  If I have more time, I like to make my own enchilada sauce. I haven’t found a store bought one I like and you just add all the ingredients to a blender and then cook it in a saucepan which is pretty easy.  You can also use a can of enchilada sauce to make life more simple.  Just assemble them and pour the enchilada sauce on top with some cheese and bake.  I like to serve it with Salsa Rice and refried beans.  I just open a can or  two of refried beans and put it in small casserole dish and mix some cumin in to flavor it a bit more, sprinkle some cheese over the top and then bake it along with the enchiladas for the last 20 minutes.  Click here for the recipe….