Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 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); 1/2 tsp Ground cumin; 1 cup Black beans (with the liquid from the can); 1 TBSP Fresh cilantro (chopped); 1/4 cup Water; 2 tsp Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (diced); 1/2 tsp Garlic powder; 1/2 tsp Ground cumin; 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)); 1 Jalapeño pepper (sliced (optional)); 16 oz Ginger beer; 2 tsp Lime juice ((adjust to taste)); Fresh mint (for garnish)

Chicken Enchiladas

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Prep Time: 15

Cook Time: 35

Servings:

Calories: 843kcal

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 the 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
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)
1 Jalapeño pepper sliced (optional)

Moscow Mule Mocktail

16 oz Ginger beer
2 tsp Lime juice (adjust to taste)
Fresh mint for garnish

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Instructions

Cook the rice: Prepare the rice according to the package instructions. Once tender, season with salt and black pepper. Keep warm, covered with a lid.
Start the beans: In a saucepan over medium heat, heat olive oil. Sauté the minced garlic and red onion until the onions begin to soften.Stir in the ground cumin, then add black beans with their liquid and 1/4 cup water. Season with salt and pepper. Simmer for 15–20 minutes. Stir in the cilantro and remove from the heat.
Cook the chicken: In a skillet over medium heat, add olive oil. Sauté the diced chicken with garlic powder, ground cumin, dried oregano, chili powder, and paprika until the chicken reaches an internal temperature of 165°F (74°C).
Make the enchilada sauce: Whisk in the chicken broth and tomato paste into the skillet with the cooked chicken. Season with salt and bring to a low simmer for 10–15 minutes, allowing the sauce to thicken and the flavors to blend.
Preheat the broiler: Set your oven’s broiler to low heat.
Make the mocktail: In a pitcher or glass, mix the ginger beer with lime juice. Add fresh mint and serve over ice if desired.
Assemble the enchiladas: Use a slotted spoon to add the chicken into each taco shell and roll tightly. Spoon sauce over the top and sprinkle with cheese and jalapeño slices (if using).
Broil: Place the enchiladas under the oven broiler until the cheese is melted and bubbly.
Serve the enchiladas alongside rice, beans, and the Moscow mule mocktail. Enjoy!

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