Chicken Enchiladas

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1157kcal

Ingredients

Rice

  • 1/2 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
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • 1/4 cup Water

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1 pinch Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 3/4 cup Mexican cheese blend or more, if needed
  • Jalapeño peppers sliced (optional)

Chips & Guac

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • 1/2 tsp Garlic powder
  • 1/4 tsp Lime juice
  • 1/4 tsp Ground cumin
  • 2 oz Tortilla chips

Moscow Mule Mocktail

  • 16 oz Ginger beer
  • 2 tsp Lime juice or to taste
  • Fresh mint for garnish
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed.
  • Cook the rice according to package directions. Once tender, season with salt and black pepper. Keep warm and covered.
  • Heat olive oil in a saucepan over medium heat. Sauté garlic and red onion until softened. Stir in ground cumin, then add black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat and stir in chopped cilantro.
  • In a skillet over medium heat, warm olive oil. Add diced chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  • Whisk in chicken broth and tomato paste. Simmer on low heat for 10–15 minutes until the sauce thickens and flavors combine.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined. Season with salt and black pepper to taste. Set aside. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Use a slotted spoon to place the chicken into each tortilla. Roll tightly, spoon sauce over the top, and sprinkle with cheese and sliced jalapeños (if using).
  • Broil the enchiladas until the cheese is melted and bubbly.
  • In a small pitcher or glass, mix together ginger beer and lime juice. Garnish with fresh mint. Serve over ice if desired.
  • Serve the enchiladas with rice, black beans, chips and guacamole, and a Moscow mule mocktail. Enjoy!

Nutrition

Calories: 1157kcal | Carbohydrates: 131g | Protein: 54g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1659mg | Potassium: 1793mg | Fiber: 20g | Sugar: 27g | Vitamin A: 1270IU | Vitamin C: 20mg | Calcium: 436mg | Iron: 7mg

Chicken Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2
Calories 1157 kcal

Ingredients
 
 

Rice

  • 1/2 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
  • 1/2 tsp Ground cumin
  • 1 cup Black beans with liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • 1/4 cup Water

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1 pinch Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 3/4 cup Mexican cheese blend or more, if needed
  • Jalapeño peppers sliced (optional)

Chips & Guac

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • 1/2 tsp Garlic powder
  • 1/4 tsp Lime juice
  • 1/4 tsp Ground cumin
  • 2 oz Tortilla chips

Moscow Mule Mocktail

  • 16 oz Ginger beer
  • 2 tsp Lime juice or to taste
  • Fresh mint for garnish

Instructions
 

  • Prepare all ingredients as instructed.
  • Cook the rice according to package directions. Once tender, season with salt and black pepper. Keep warm and covered.
  • Heat olive oil in a saucepan over medium heat. Sauté garlic and red onion until softened. Stir in ground cumin, then add black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat and stir in chopped cilantro.
  • In a skillet over medium heat, warm olive oil. Add diced chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  • Whisk in chicken broth and tomato paste. Simmer on low heat for 10–15 minutes until the sauce thickens and flavors combine.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined. Season with salt and black pepper to taste. Set aside. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Use a slotted spoon to place the chicken into each tortilla. Roll tightly, spoon sauce over the top, and sprinkle with cheese and sliced jalapeños (if using).
  • Broil the enchiladas until the cheese is melted and bubbly.
  • In a small pitcher or glass, mix together ginger beer and lime juice. Garnish with fresh mint. Serve over ice if desired.
  • Serve the enchiladas with rice, black beans, chips and guacamole, and a Moscow mule mocktail. Enjoy!

Nutrition

Calories: 1157kcalCarbohydrates: 131gProtein: 54gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 117mgSodium: 1659mgPotassium: 1793mgFiber: 20gSugar: 27gVitamin A: 1270IUVitamin C: 20mgCalcium: 436mgIron: 7mg
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