Cheesy layers of rice, chicken and black beans in between tortillas stuffed with green chile and tomatoes. This was a hit with the whole family. For an authentic (in our family at least!) NM meal, serve with plenty of tortilla chips and scoop up bites that way. Adjust the heat to your preference, simply by purchasing chile with mild, medium or hot spice level.
I could have also called this “leftover last-minute chicken and rice enchiladas”, but I think “cheesy enchiladas” sound much more appetizing. If you happen to find yourself with leftover chicken and rice on your hands, this meal is a great use for it. Because the chicken and rice are already cooked in this dish, the enchiladas come together very quickly. The whole prep time was less than 15 minutes before the enchiladas were cooking in the oven.