Chicken enchiladas with rice and beans make for a flavorful, hearty meal! Here’s a simple recipe to prepare this dish from scratch:
Ingredients:
For the Chicken Enchiladas:
- 2 cups cooked chicken, shredded (you can use rotisserie chicken)
- 1 can (10 oz) red enchilada sauce
- 8 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt to taste
For the Beans:
- 1 can (15 oz) pinto or black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. Prepare the Chicken Filling:
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper. Mix well and cook for 2-3 minutes.
- Pour in 1/2 cup of enchilada sauce and stir to coat the chicken. Remove from heat and set aside.
2. Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a thin layer of enchilada sauce to coat the bottom.
- Warm the tortillas slightly so they’re easier to roll (you can microwave them for 20-30 seconds or heat them in a skillet for a minute on each side).
- Spoon some of the chicken mixture into the center of each tortilla, sprinkle with a little shredded cheese, and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle the remaining cheese evenly over the enchiladas.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
3. Prepare the Rice:
- In a medium pot, heat olive oil over medium heat. Add the rice and cook for 2-3 minutes until lightly toasted.
- Add chicken broth (or water), garlic powder, cumin, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork before serving.
4. Prepare the Beans:
- In a small saucepan, heat olive oil over medium heat.
- Add the drained beans, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until heated through.
- Mash the beans lightly with a fork if you prefer a smoother texture or leave them whole for a chunkier option.
5. Serve:
- Once the enchiladas are out of the oven, let them sit for a few minutes.
- Serve the chicken enchiladas with a side of rice and beans. Garnish with fresh cilantro and additional toppings such as sour cream, salsa, or guacamole if desired.
Enjoy your delicious and comforting meal of chicken enchiladas with rice and beans!
