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
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
- 4 Soft taco shells
- ½ cup Mexican cheese blend or more, if needed
- Jalapeño peppers sliced (optional
Chips & Guacamole
- 1 Avocado ripe
- 1 tsp Fresh cilantro chopped
- ½ tsp Garlic powder
- ¼ tsp Lime juice
- ¼ tsp Ground cumin
- 2 oz Tortilla chips
Lime Chia Sparkling Water
- 4 slices Lime
- 16 oz Sparkling water
- ½ tsp Chia seeds
Dates
- 8 Dates pitted
Instructions
- Prep all ingredients as listed above.
- Cook the rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper.
- Prepare the black beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onion begins to soften. Stir in the ground cumin. Add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat, stir in chopped cilantro, and adjust seasoning to taste.
- Cook the chicken for enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, cumin, oregano, chili powder, and paprika until cooked through (internal temperature of 165°F / 74°C).
- Prepare the sauce: 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.
- Make the guacamole: Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined and season with salt and black pepper to taste. Set aside and serve with tortilla chips.
- Preheat the oven broiler on low.
- Assemble the enchiladas: Use a slotted spoon to place the chicken into each tortilla. Roll tightly and place seam-side down. Spoon sauce over the top and sprinkle with cheese.
- Broil the enchiladas just until the cheese is melted and bubbly.
- Combine the sparkling water, lime slices and chia seeds. Stir thoroughly, let sit for 2–3 minutes, then stir again to prevent clumping.
- Serve: Serve the enchiladas with rice, black beans, lime chia sparkling water, and dates.
Nutrition
Calories: 947kcal | Carbohydrates: 101g | Protein: 43g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1605mg | Potassium: 1656mg | Fiber: 15g | Sugar: 24g | Vitamin A: 1180IU | Vitamin C: 23mg | Calcium: 342mg | Iron: 5mg
Chicken Enchiladas
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
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
- 4 Soft taco shells
- ½ cup Mexican cheese blend or more, if needed
- Jalapeño peppers sliced (optional
Chips & Guacamole
- 1 Avocado ripe
- 1 tsp Fresh cilantro chopped
- ½ tsp Garlic powder
- ¼ tsp Lime juice
- ¼ tsp Ground cumin
- 2 oz Tortilla chips
Lime Chia Sparkling Water
- 4 slices Lime
- 16 oz Sparkling water
- ½ tsp Chia seeds
Dates
- 8 Dates pitted
Instructions
- Prep all ingredients as listed above.
- Cook the rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper.
- Prepare the black beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onion begins to soften. Stir in the ground cumin. Add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat, stir in chopped cilantro, and adjust seasoning to taste.
- Cook the chicken for enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, cumin, oregano, chili powder, and paprika until cooked through (internal temperature of 165°F / 74°C).
- Prepare the sauce: 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.
- Make the guacamole: Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined and season with salt and black pepper to taste. Set aside and serve with tortilla chips.
- Preheat the oven broiler on low.
- Assemble the enchiladas: Use a slotted spoon to place the chicken into each tortilla. Roll tightly and place seam-side down. Spoon sauce over the top and sprinkle with cheese.
- Broil the enchiladas just until the cheese is melted and bubbly.
- Combine the sparkling water, lime slices and chia seeds. Stir thoroughly, let sit for 2–3 minutes, then stir again to prevent clumping.
- Serve: Serve the enchiladas with rice, black beans, lime chia sparkling water, and dates.
Nutrition
Calories: 947kcalCarbohydrates: 101gProtein: 43gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 104mgSodium: 1605mgPotassium: 1656mgFiber: 15gSugar: 24gVitamin A: 1180IUVitamin C: 23mgCalcium: 342mgIron: 5mg
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