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Chicken enchiladas with rice and beans recipe

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A chicken, brown rice and black or red kidney bean enchiladas dish, easy to make and great in taste. As with all enchiladas dishes, corn tortillas are filled with a meat or bean mixture that includes cheese, topped with some type of tomato and chili based sauce and finally baked in the oven. Enchiladas can be served as a first or main dish, together with Mexican condiments such as salsa or sour cream.
Preparation time: 10 minutes, Cooking time: 35 minutes, Serves: 4 - 6 

 

Ingredients

For the enchilada sauce
2 1/2 cups tomato sauce
1 1/4 cups salsa
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano

For the enchilada filling
2 cups chopped cooked chicken
2 cups cooked brown rice
1 (19oz) can black or red kidney beans, drained and rinsed
3/4 cup diced red bell pepper
1/2 cup chopped green onions
2 Tbsp lime juice
2 Tbsp chopped fresh coriander (cilantro)
2 tsp chili powder
1 tsp ground cumin

1 1/2 cups shredded fat mild Cheddar
12 6 inch in diameter corn tortillas

For serving
Sour cream
Salsa

Directions

Make the enchilada sauce
In a saucepan over medium high heat combine the tomato sauce, salsa, 2 teaspoons chili powder, 2 teaspoons cumin and oregano. Bring to a boil; reduce heat to low and simmer covered, for 5 minutes.

Prepare the filling
In a bowl add the chicken, rice, beans, red bell pepper, spring onions, lime juice, coriander, chili powder and cumin. Mix well and set aside.

Make the enchiladas
Spray a 9x13 inch baking dish with vegetable or olive oil. Pour a cup of the tomato sauce on the bottom of the dish and spread evenly. Arrange 6 of the tortillas so that they completely cover the bottom of the dish. Pour one more cup of the tomato sauce over the tortillas and again, spread evenly. Top with 1/2 of the chicken and bean mixture and then 1/2 of the grated cheese.

Arrange the remaining tortillas on top of the cheese and repeat with 1 cup of the tomato sauce, the remaining chicken and bean mixture, the remaining cheese and the remaining tomato sauce.

Cover enchiladas with foil and bake at 350 F for 30-35 mins, until bubbly and heated through.

Serve with sour cream and more salsa.

Notes and tips

To cook chicken simply add chicken breasts in a pot, cover with water, add a garlic clove or two, salt and pepper, some cumin and paprica (or spices that you like) and cook for 30 minutes or until the chicken is cooked through. Remove from the liquid and cut in 1/2 inch pieces.
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