Description
Chicken Enchilada are a Mexican classic made with chicken, brown rice, and beans wrapped in toasted flour tortillas and topped with enchilada sauce, sour cream, cheese, tomatoes, scallions, and chile.
Ingredients
- 1.5 Lbs Boneless Chicken
- 6–8 Flour Tortillas
- 28oz Can Mild Red Enchilada Sauce
- 1 Cup Sour Cream
- 1–1/2 Cup Brown Rice
- 1 Cup Pinto Beans
- 1/2 Cup Corn
- 4oz Can Mild Diced Green Chiles
- 1 Cup Tomatoes, chopped
- 1/2 Onions, chopped
- 4 Tbs Olive Oil
- 4 Tbs Butter
- 3 Tbs All-Purpose Flour
- 2–1/2 Tsp Sazon seasoning
- 1–1/2 Tsp Cumin
- 1–1/2 Tsp Chili Powder
- 1 Tsp Salt
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Oregano
- 1/2 Tsp Black Pepper
Instructions
- Coat chicken with 2 tbs olive oil and use some of these seasonings to season the chicken, then massage well.
- Place a large skillet over medium high heat and fry chicken for 8 minutes, 4 minutes per side.
- Remove and chop chicken up into small pieces.
- Place your 1 bag of brown rice in a pot with a lot of water over high heat and boil until tender, about 15 minutes.
- Meanwhile, place the same skillet back over medium high heat and add in all the onions, half of the chopped tomatoes, half the chopped green chiles, and the minced garlic.
- Fry for 5 minutes then add in the flour and stir in well.
- Add in half the can of sauce and stir well, then add in the chicken, cheese, sour cream, and stir until well melted.
- Sprinkle with a little of the seasoning.
- Drain the rice and place 1-1/2 cups in a big mixing bowl, with 1 cup pinto beans and 1/2 cup corn, then sprinkle with a little seasonings and stir well.
- Place another large skillet over medium high heat, add in 2 tbs of butter and toast 3 tortills 1 minute, 30 secs per side.
- Preheat oven to 350 degrees.
- Get a casserole dish and coat the bottom with a little enchilada sauce.
- Place tortilla in the pan and layer as follows: A little beans and rice, the meat sauce, fold and flip.
- Add the remaining enchilada sauce, sour cream, the remaining cheese, the remaining green chile and tomatoes, and scallions.
- Place in the oven and bake for 30 minutes uncovered.
Notes
- If you have leftover meat, eat it with some tacos as enchilada dip!
