|Water||2 1⁄4 Cup (36 tbs)|
|Pinto beans and rice||6 Ounce (1 box, UNCLE BEN'S Brand)|
|Skinless boneless chicken tenderloins||8|
|Enchilada sauce||1 Can (10 oz)|
|9 inch flour tortillas||3|
|Colby and monterey jack cheese||6 Ounce, shredded (1 1/2 cups)|
1 Preheat the oven to 425°F.
2 In a large skillet, combine water, beans & rice and contents of seasoning packet.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 20 minutes or until the chicken is no longer pink in center.
7 Remove the chicken from the skillet.
8 Shred the chicken using two forks or cut into small pieces.
9 Over the bottom of 9-inch pie plate, evenly spread 1/4 cup enchilada sauce.
10 Place 1 tortilla over enchilada sauce.
11 Top with 1/3 each of remaining enchilada sauce and cheese.
12 Repeat the layers twice.
13 Bake for 5 to 10 minutes or until hot and bubbly.
14 Serve hot.