Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 TBSP Extra-virgin olive oil; 2 TBSP Onion (chopped); 1 tsp Garlic (minced); 1/2 cup White rice (rinsed and drained); 1 cups Chicken broth; 1/4 tsp Ground cumin; 1/2 tsp Paprika; 1 TBSP Tomato paste; Salt; Black pepper; 1 TBSP Extra-virgin olive oil; 2 clove 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); 2 tsp Extra-virgin olive oil; 8 oz Chicken breast boneless skinless (diced into small pieces); 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); Fresh cilantro (garnish); 1 cup Tomato (chopped fine); Extra-virgin olive oil

Chicken Enchiladas

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Prep Time: 20

Cook Time: 45

Servings:

Calories: 932kcal

Ingredients

Mexican Rice

1 TBSP Extra-virgin olive oil
2 TBSP Onion chopped
1 tsp Garlic minced
1/2 cup White rice rinsed and drained
1 cups Chicken broth
1/4 tsp Ground cumin
1/2 tsp Paprika
1 TBSP Tomato paste

Seasoning

Salt
Black pepper

Black Beans

1 TBSP Extra-virgin olive oil
2 clove 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

Enchiladas

2 tsp Extra-virgin olive oil
8 oz Chicken breast boneless skinless diced into small pieces
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
Fresh cilantro garnish

Salsa

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

Beer

24 oz Light beer cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Cook the rice: Heat oil in a saucepan over medium heat and add onion and garlic. Cook for 2 to 3 minutes. Add the rice, broth, and cumin, paprika, and season with salt and pepper. Cook the rice according to the instructions on the package. While the rice is cooking, make the beans.
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 1/4 cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor. While the beans are cooking, cook the chicken.
Make the enchiladas: Heat the oil in a skillet over medium heat. Saute the chicken, garlic powder, cumin, oregano, chili powder, and paprika until well combined. 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.
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.
Finish the rice: Fluff with a fork and stir in the tomato paste. 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.
Make the enchiladas: Use a slotted spoon to portion the chicken into each tortilla 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 beer.

Nutrition