Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Ingredients: ½ cup White rice (rinsed and drained); Salt (to taste); Black pepper (to taste); 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; 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; ¾ cup Mexican cheese blend ((or more, if needed)); Jalapeño peppers (sliced optional); 16 oz Ginger beer; 2 tsp Lime juice (or to taste); Fresh mint (for garnish)

Chicken Enchiladas

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Prep Time: 15

Cook Time: 35

Servings:

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 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
1 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 or to taste
Fresh mint for garnish

US Customary - Metric

Instructions

Cook the white rice according to package instructions. Once tender, season with salt and black pepper. Keep warm and covered.
To make the 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.
To 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.
Remove the beans from heat and stir in the chopped cilantro. Season to taste.
Preheat the oven broiler on low.
Assemble the enchiladas: 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 just 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, and Moscow mule mocktail.

Nutrition