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Enchilada And Rice Recipe

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Black Bean and Rice Enchiladas Recipe Taste of Home
Black Bean and Rice Enchiladas Recipe Taste of Home from www.tasteofhome.com

Description

This enchilada and rice recipe is a delicious and easy meal that can be made in under an hour. It is a perfect dinner option for busy weeknights or for hosting a casual dinner party. The dish is made with flavorful enchilada sauce, tender chicken, and fluffy rice. The combination of spicy and savory flavors creates a mouth-watering meal that the whole family will enjoy.

Prep Time

The prep time for this recipe is approximately 20 minutes. This includes chopping the chicken, onions, and garlic, measuring out the spices, and cooking the rice.

Cook Time

The cook time for this recipe is approximately 40 minutes. This includes cooking the chicken, sautéing the onions and garlic, making the enchilada sauce, and baking the enchiladas.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) tomato sauce
  • 1 cup chicken broth
  • 1 cup rice
  • 10-12 corn tortillas
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh cilantro, chopped

Equipment

  • Large skillet
  • Large pot
  • Baking dish
  • Aluminum foil

Method

  1. Preheat the oven to 375°F.
  2. Cut the chicken into small pieces and season with chili powder, cumin, paprika, salt, and black pepper.
  3. Heat a large skillet over medium-high heat and cook the chicken until no longer pink.
  4. Remove the chicken from the skillet and set aside.
  5. Add the chopped onion and minced garlic to the skillet and cook until softened.
  6. Stir in the tomato sauce and chicken broth and bring to a simmer.
  7. Add the cooked chicken back to the skillet and stir to combine.
  8. Cook the rice according to the package instructions.
  9. Spread a small amount of the enchilada sauce on the bottom of a baking dish.
  10. Place a tortilla on a flat surface and spoon some of the chicken mixture onto the center of the tortilla.
  11. Roll the tortilla and place it seam-side down in the baking dish.
  12. Repeat the process with the remaining tortillas and chicken mixture.
  13. Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
  14. Cover the baking dish with aluminum foil and bake for 20 minutes.
  15. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  16. Garnish with fresh cilantro before serving.

Notes

This recipe can be easily customized to suit your taste preferences. You can add additional spices or vegetables to the chicken mixture or swap out the cheese for a different variety.

Nutrition Info

  • Calories: 392
  • Protein: 26g
  • Fat: 13g
  • Carbohydrates: 43g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 904mg

Recipe Tips

  • Use a rotisserie chicken to save time and add flavor.
  • Make the enchilada sauce ahead of time and store it in the refrigerator for up to 3 days.
  • Serve the enchiladas with a side of guacamole, sour cream, or salsa.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy enchilada and rice recipe for your next family dinner or casual get-together. The combination of savory chicken, spicy sauce, and fluffy rice is sure to be a hit with everyone!


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