Mexican recipes
Chicken enchiladas with rice and beans
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45 min
Serves 4 - 6
Mexican
Ingredients
- For the enchilada sauce For the enchilada sauce
- 2 1/2 cup tomato sauce 600 ml tomato sauce
- 1 1/4 cup salsa 300 ml salsa
- 2 tsp chili powder 9.9 ml chili powder
- 2 tsp ground cumin 9.9 ml ground cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- For the enchilada filling For the enchilada filling
- 2 cup chopped cooked chicken 480 ml chopped cooked chicken
- 2 cup cooked brown rice 480 ml cooked brown rice
- 1 (19oz) can black or red kidney beans, drained and rinsed 1 (19oz) can black or red kidney beans, drained and rinsed
- 3/4 cup diced red bell pepper 180 ml diced red bell pepper
- 1/2 cup chopped green onions 120 ml chopped green onions
- 2 tbsp lime juice 30 ml lime juice
- 2 tbsp chopped fresh coriander (cilantro) 30 ml chopped fresh coriander (cilantro)
- 2 tsp chili powder 9.9 ml chili powder
- 1 tsp ground cumin 4.9 ml ground cumin
- 1 1/2 cup shredded fat mild Cheddar 360 ml shredded fat mild Cheddar
- 12 6 inch in diameter corn tortillas 12 6 inch in diameter corn tortillas
- For serving For serving
- Sour cream Sour cream
- Salsa Salsa
Method
Make the enchilada sauce
In a saucepan over medium high heat combine the tomato sauce, salsa, 2 teaspoons chili powder, 2 teaspoons cumin and oregano. Bring to a boil; reduce heat to low and simmer covered, for 5 minutes.
Prepare the filling
In a bowl add the chicken, rice, beans, red bell pepper, spring onions, lime juice, coriander, chili powder and cumin. Mix well and set aside.
Make the enchiladas
Spray a 9x13 inch baking dish with vegetable or olive oil. Pour a cup of the tomato sauce on the bottom of the dish and spread evenly. Arrange 6 of the tortillas so that they completely cover the bottom of the dish. Pour one more cup of the tomato sauce over the tortillas and again, spread evenly. Top with 1/2 of the chicken and bean mixture and then 1/2 of the grated cheese.
Arrange the remaining tortillas on top of the cheese and repeat with 1 cup of the tomato sauce, the remaining chicken and bean mixture, the remaining cheese and the remaining tomato sauce.
Cover enchiladas with foil and bake at 350 F for 30-35 mins, until bubbly and heated through.
Serve with sour cream and more salsa.
In a saucepan over medium high heat combine the tomato sauce, salsa, 2 teaspoons chili powder, 2 teaspoons cumin and oregano. Bring to a boil; reduce heat to low and simmer covered, for 5 minutes.
Prepare the filling
In a bowl add the chicken, rice, beans, red bell pepper, spring onions, lime juice, coriander, chili powder and cumin. Mix well and set aside.
Make the enchiladas
Spray a 9x13 inch baking dish with vegetable or olive oil. Pour a cup of the tomato sauce on the bottom of the dish and spread evenly. Arrange 6 of the tortillas so that they completely cover the bottom of the dish. Pour one more cup of the tomato sauce over the tortillas and again, spread evenly. Top with 1/2 of the chicken and bean mixture and then 1/2 of the grated cheese.
Arrange the remaining tortillas on top of the cheese and repeat with 1 cup of the tomato sauce, the remaining chicken and bean mixture, the remaining cheese and the remaining tomato sauce.
Cover enchiladas with foil and bake at 350 F for 30-35 mins, until bubbly and heated through.
Serve with sour cream and more salsa.
Cook's notes
To cook chicken simply add chicken breasts in a pot, cover with water, add a garlic clove or two, salt and pepper, some cumin and paprica (or spices that you like) and cook for 30 minutes or until the chicken is cooked through. Remove from the liquid and cut in 1/2 inch pieces.
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