Chicken Enchiladas

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1001kcal

Ingredients

Rice

  • ⅓ 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
  • ¼ cup Water
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Chicken Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • Salt to taste
  • 4 Soft taco shells
  • ½ cup Mexican cheese blend
  • Jalapeño peppers sliced (optional)

Chips and Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • ¼ tsp Lime juice
  • ¼ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Lime Sparkling Water + chia seeds

  • 4 slices Lime
  • ½ tsp Chia seeds
  • 16 oz Sparkling water

Dates

  • 2–3 Dates
US Customary - Metric

Instructions

  • Cook the white rice according to package directions. Once tender, season with salt and black pepper to taste and keep warm.
  • Heat the olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until softened.
  • Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and black pepper to taste and simmer for 15–20 minutes. Remove from heat and stir in the cilantro.
  • Heat the olive oil in a skillet over medium heat. Add the chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until fully cooked, reaching an internal temperature of 165°F (74°C).
  • Stir in the chicken broth and tomato paste. Season with salt to taste and simmer over low heat until the sauce thickens.
  • Mash the avocado in a bowl. Add the cilantro, garlic powder, lime juice, ground cumin, salt, and black pepper to taste, and mix until smooth. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Fill the tortillas with the chicken mixture, roll, place in a baking dish, spoon sauce over the top, and sprinkle with cheese and jalapeños if using.
  • Broil until the cheese is melted and bubbly.
  • Stir together the lime, chia seeds, and sparkling water.
  • Serve the enchiladas with rice, black beans, chips and guacamole, lime chia sparkling water, and dates.

Nutrition

Calories: 1001kcal | Carbohydrates: 105g | Protein: 50g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1606mg | Potassium: 1824mg | Fiber: 21g | Sugar: 11g | Vitamin A: 1183IU | Vitamin C: 23mg | Calcium: 357mg | Iron: 6mg

Chicken Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 1001 kcal

Ingredients
 
 

Rice

  • ⅓ 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
  • ¼ cup Water
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste

Chicken Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • Salt to taste
  • 4 Soft taco shells
  • ½ cup Mexican cheese blend
  • Jalapeño peppers sliced (optional)

Chips and Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • ¼ tsp Lime juice
  • ¼ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Lime Sparkling Water + chia seeds

  • 4 slices Lime
  • ½ tsp Chia seeds
  • 16 oz Sparkling water

Dates

  • 2–3 Dates

Instructions
 

  • Cook the white rice according to package directions. Once tender, season with salt and black pepper to taste and keep warm.
  • Heat the olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until softened.
  • Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and black pepper to taste and simmer for 15–20 minutes. Remove from heat and stir in the cilantro.
  • Heat the olive oil in a skillet over medium heat. Add the chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until fully cooked, reaching an internal temperature of 165°F (74°C).
  • Stir in the chicken broth and tomato paste. Season with salt to taste and simmer over low heat until the sauce thickens.
  • Mash the avocado in a bowl. Add the cilantro, garlic powder, lime juice, ground cumin, salt, and black pepper to taste, and mix until smooth. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Fill the tortillas with the chicken mixture, roll, place in a baking dish, spoon sauce over the top, and sprinkle with cheese and jalapeños if using.
  • Broil until the cheese is melted and bubbly.
  • Stir together the lime, chia seeds, and sparkling water.
  • Serve the enchiladas with rice, black beans, chips and guacamole, lime chia sparkling water, and dates.

Nutrition

Calories: 1001kcalCarbohydrates: 105gProtein: 50gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 104mgSodium: 1606mgPotassium: 1824mgFiber: 21gSugar: 11gVitamin A: 1183IUVitamin C: 23mgCalcium: 357mgIron: 6mg
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