Chicken Enchiladas

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 859kcal

Ingredients

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • ¼ cup Water

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • Pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • ¾ cup Mexican cheese blend or more if needed
  • Jalapeño peppers sliced, optional

Moscow Mule Mocktail

  • 16 oz Ginger beer
  • 2 tsp Lime juice as needed, to taste
  • Fresh mint garnish
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper. Keep warm covered with a lid.
  • Make the Beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and water, and season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Make the Enchiladas: Heat the oil in a skillet over medium heat. Sauté the chicken, garlic powder, cumin, oregano, chili powder, and paprika to an internal temperature of 165°F (74°C)). Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 to 15 minutes so the flavors can blend and the sauce can thicken.
  • Finish the Rice: Fluff with a fork. Season with salt and pepper to taste.
  • Finish the Beans: Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
  • Preheat the oven broiler on low.
  • Mix the ginger beer and lime juice together. Add mint.
  • Assemble the Enchiladas: Use a slotted spoon to portion the chicken into each shell, then roll it up tightly. Spoon the sauce over top and sprinkle with cheese and Jalapeño peppers (if using). Place under the oven broiler to melt.
  • Serve the enchiladas with rice, beans, and Moscow mule mocktail. Serve over ice if desired.

Nutrition

Calories: 859kcal | Carbohydrates: 103g | Protein: 50g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1558mg | Potassium: 1239mg | Fiber: 11g | Sugar: 26g | Vitamin A: 1114IU | Vitamin C: 10mg | Calcium: 390mg | Iron: 6mg

Chicken Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 859 kcal

Ingredients
 
 

Rice

  • ½ cup White rice rinsed and drained
  • Salt to taste
  • Black pepper to taste

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • ¼ cup Water

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • Pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • ¾ cup Mexican cheese blend or more if needed
  • Jalapeño peppers sliced, optional

Moscow Mule Mocktail

  • 16 oz Ginger beer
  • 2 tsp Lime juice as needed, to taste
  • Fresh mint garnish

Instructions
 

  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper. Keep warm covered with a lid.
  • Make the Beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and water, and season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Make the Enchiladas: Heat the oil in a skillet over medium heat. Sauté the chicken, garlic powder, cumin, oregano, chili powder, and paprika to an internal temperature of 165°F (74°C)). Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 to 15 minutes so the flavors can blend and the sauce can thicken.
  • Finish the Rice: Fluff with a fork. Season with salt and pepper to taste.
  • Finish the Beans: Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
  • Preheat the oven broiler on low.
  • Mix the ginger beer and lime juice together. Add mint.
  • Assemble the Enchiladas: Use a slotted spoon to portion the chicken into each shell, then roll it up tightly. Spoon the sauce over top and sprinkle with cheese and Jalapeño peppers (if using). Place under the oven broiler to melt.
  • Serve the enchiladas with rice, beans, and Moscow mule mocktail. Serve over ice if desired.

Nutrition

Calories: 859kcalCarbohydrates: 103gProtein: 50gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 117mgSodium: 1558mgPotassium: 1239mgFiber: 11gSugar: 26gVitamin A: 1114IUVitamin C: 10mgCalcium: 390mgIron: 6mg
Tried this recipe?Let us know how it was!