Chicken Enchiladas

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 851kcal

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 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with 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)

Margarita Mocktail

  • 1 TBSP Honey
  • 16 oz Water
  • 4 oz Orange juice
  • ¼ cup Lime juice (as needed to taste)
  • 2 wedges Lime for garnish (optional)
  • Ice cubes optional
US Customary - Metric

Instructions

  • Cook the Rice: Cook the white rice according to package instructions. Once tender, season with salt and black pepper. Keep warm and covered.
  • Make the Black Beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onions begin to soften. Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Make the Enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, ground cumin, dried oregano, chili powder, and paprika until cooked through (cook to an internal temperature of 165°F (74°C)).
  • Whisk in the chicken broth and tomato paste. Season with salt. Simmer on low heat for 10–15 minutes, allowing the sauce to thicken and flavors to combine.
  • Prepare the Beans: Remove the beans from heat and stir in the chopped cilantro. Season to taste.
  • Assemble the Enchiladas: Preheat the oven broiler on low. Use a slotted spoon to place the chicken mixture into each tortilla. Roll tightly and spoon sauce over the top. Sprinkle with cheese and sliced jalapeños (if using).
  • Broil just until the cheese is melted and bubbly.
  • Make the Margarita Mocktail: Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Serve: Serve the enchiladas with rice, black beans, and virgin margaritas. Enjoy!

Nutrition

Calories: 851kcal | Carbohydrates: 101g | Protein: 50g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1555mg | Potassium: 1403mg | Fiber: 12g | Sugar: 20g | Vitamin A: 1249IU | Vitamin C: 51mg | Calcium: 406mg | Iron: 5mg

Chicken Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 851 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 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with 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)

Margarita Mocktail

  • 1 TBSP Honey
  • 16 oz Water
  • 4 oz Orange juice
  • ¼ cup Lime juice (as needed to taste)
  • 2 wedges Lime for garnish (optional)
  • Ice cubes optional

Instructions
 

  • Cook the Rice: Cook the white rice according to package instructions. Once tender, season with salt and black pepper. Keep warm and covered.
  • Make the Black Beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onions begin to soften. Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor.
  • Make the Enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, ground cumin, dried oregano, chili powder, and paprika until cooked through (cook to an internal temperature of 165°F (74°C)).
  • Whisk in the chicken broth and tomato paste. Season with salt. Simmer on low heat for 10–15 minutes, allowing the sauce to thicken and flavors to combine.
  • Prepare the Beans: Remove the beans from heat and stir in the chopped cilantro. Season to taste.
  • Assemble the Enchiladas: Preheat the oven broiler on low. Use a slotted spoon to place the chicken mixture into each tortilla. Roll tightly and spoon sauce over the top. Sprinkle with cheese and sliced jalapeños (if using).
  • Broil just until the cheese is melted and bubbly.
  • Make the Margarita Mocktail: Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Serve: Serve the enchiladas with rice, black beans, and virgin margaritas. Enjoy!

Nutrition

Calories: 851kcalCarbohydrates: 101gProtein: 50gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 117mgSodium: 1555mgPotassium: 1403mgFiber: 12gSugar: 20gVitamin A: 1249IUVitamin C: 51mgCalcium: 406mgIron: 5mg
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