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Delicious Chicken Enchiladas With Cheese Sauce And Rice Recipe

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Recipes Chicken Enchilada Salsa Verde Chicken Enchiladas Averie Cooks The classic mexican
Recipes Chicken Enchilada Salsa Verde Chicken Enchiladas Averie Cooks The classic mexican from akiranavina1.blogspot.com

Description:

Chicken enchiladas with cheese sauce and rice is a savory and satisfying Mexican-inspired dish that is perfect for a family dinner or a special occasion. This recipe features tender chicken, warm spices, and melted cheese, all wrapped in soft tortillas and topped with a creamy cheese sauce. Served with fluffy rice, this dish is sure to be a crowd-pleaser.

Prep Time:

The prep time for this recipe is approximately 20 minutes.

Cook Time:

The cook time for this recipe is approximately 50 minutes.

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 8 flour tortillas (8 inches), warmed
  • 2 cups cooked white rice

Equipment:

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Measuring cups and spoons

Method:

  1. Preheat oven to 350°F.
  2. In a large skillet over medium heat, cook chicken in olive oil until no longer pink. Remove and shred chicken.
  3. In the same skillet, sauté onion and garlic until tender. Add cumin, chili powder, salt, and black pepper.
  4. Stir in black beans, diced tomatoes, and enchilada sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. In a small bowl, combine sour cream and shredded cheddar cheese.
  6. Spread half of the bean mixture in a 13x9 inch baking dish. Top with the shredded chicken and then the remaining bean mixture.
  7. Roll up tortillas and place seam side down in the baking dish. Spread the sour cream mixture over the top of the tortillas.
  8. Bake, uncovered, for 25-30 minutes or until heated through and cheese is melted.
  9. Serve with cooked white rice.

Notes:

For a spicier version of this dish, use hot enchilada sauce and add diced jalapeño peppers. You can also substitute beef or pork for the chicken.

Nutrition Info:

  • Serving size: 1 enchilada with sauce and rice
  • Calories: 480
  • Total fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 75mg
  • Sodium: 1280mg
  • Total carbohydrates: 47g
  • Dietary fiber: 7g
  • Sugars: 4g
  • Protein: 30g

Recipe Tips:

  • To save time, you can use rotisserie chicken instead of cooking and shredding your own.
  • If you prefer a milder flavor, reduce the amount of chili powder and cumin.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • You can also freeze the enchiladas for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F for 30-35 minutes.

Enjoy this flavorful and comforting chicken enchiladas with cheese sauce and rice recipe!


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