Suzanne’s Easy Chicken Enchiladas

In my South, the most treasured things passed down from generation to generation are the family recipes.

Robert St. John

There is no doubt that food brings people together and all differences can be set aside at the dinner table. Whether you only pull a recipe out for special occasions or your family has a favorite dish that shows up each and every week, treasured recipes are something to be cherished and shared. The employees of HomeTown Bank have a few favorites they were willing to share with you! We have included recipes and photos and would love to hear about your experiences with them!

Suzanne Robertson’s Chicken Enchiladas are a favorite among family and coworkers and the perfect dish when you want good Mexican cuisine but refuse to leave the house!

Easy Chicken Enchiladas

2 boneless, skinless chicken breasts
8 oz sour cream (sometimes it may take more…just keep the chicken moist)
2 small cans of green chilies
Onions (optional) I use onion powder for those who don’t like onions
2 cans of enchilada sauce
3 cups of Mexican blend cheese
5-6 soft burrito shells
1 large pkg of Mahatma yellow rice
Cook rice as directed and sit to the side. Cook chicken breast (if you are in a hurry, the butter and garlic flavored family size Rotisserie chicken from Walmart is great). Once cooled, pull the chicken into shreds. Mix the chicken with the sour cream, chilies, and onion until the mixture is moist. In the bottom of a 13 x 9 baking dish, spread the cooked rice. Fill the burrito shells with the chicken mixture and place them on top of the rice. Cover the filled shells with 1 to 2 cans of enchilada sauce and top with cheese. Bake uncovered for 30-40 minutes at 350.

Serve with tostada chips and a fresh guacamole salad.

** Chicken may be substituted with 1.5 lbs of ground round

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