Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 cup Tomato (chopped); 2 tsp Extra-virgin olive oil; 2 TBSP Onion (chopped); 1 clove Garlic (chopped); 2 tsp Lemon juice; 2 tsp Hot sauce; 2 TBSP Fresh cilantro; 2 oz Tortilla chips; ½ cup White rice (rinsed and drained); Salt (to taste); Black Pepper (to taste); 1 TBSP Extra-virgin olive oil; 2 clove Garlic (minced); 2 TBSP Red onion (minced); ½ tsp Ground cumin; 1 cup Black beans (with the liquid from the can); 1/4 cup Water; 1 TBSP Fresh cilantro (chopped); 2 tsp Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (diced); ½ tsp Garlic powder; ½ tsp Ground Cumin; 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)

Chicken Enchiladas

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Prep Time: 20

Cook Time: 25

Servings:

Calories: 1102kcal

Ingredients

Salsa

1 cup Tomato chopped
2 tsp Extra-virgin olive oil
2 TBSP Onion chopped
1 clove Garlic chopped
2 tsp Lemon juice
2 tsp Hot sauce
2 TBSP Fresh cilantro
2 oz Tortilla chips

Rice

½ cup White rice rinsed and drained
Salt to taste
Black Pepper to taste

Black Beans

1 TBSP Extra-virgin olive oil
2 clove Garlic minced
2 TBSP Red onion minced
½ tsp Ground cumin
1 cup Black beans with the liquid from the can
1/4 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
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

Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice as needed to taste
2 wedges Lime for garnish, optional

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Instructions

Prep the ingredients per the instructions above.
Make the salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Set aside.
Cook the rice according to the instructions on the package. Once tender, season with salt and pepper. Keep warm covered with a lid.
Make the beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
Make the enchiladas: Heat the oil in a skillet over medium heat. Saute the chicken, garlic powder, cumin, oregano, chili powder, and paprika until chicken is no longer pink. Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 to 15 minutes so the flavors can blend and the sauce can thicken.
Finish the rice: Fluff with a fork. Season with salt and pepper to taste.
Finish the beans: Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
Preheat the oven broiler on low.
Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Chill in the fridge until you are ready to serve.
Make the enchiladas: Use a slotted spoon to portion the chicken into each shell, then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
Serve the enchiladas with salsa and chips, rice, beans, and margarita mocktail. Garnish mocktail with lime wedges if using.

Nutrition