Chicken Enchiladas

Written by Updated on February 12, 2022 in Main Course, Mexican
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Chicken Enchiladas
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Chicken Enchiladas

Recipe by Johnny BeaversCourse: EntreeCuisine: Mexican, SouthwesternDifficulty: Medium
Servings

4-5

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These super flavorful chicken and rice filled enchiladas are always a crowd pleaser!

Ingredients

  • 2-3 Chicken Breasts

  • 1 CUP – Long Grain/Jasmine Rice

  • 1 BAG – Frozen peas and carrots

  • 3 – Green Onions

  • 1 BATCH – Enchilada Sauce – RECIPE HERE

  • 1 TBSP – Ghee

  • 4-5 – Flour Tortillas (8 inch)

  • 2 – Bell Peppers

  • 3 oz – Chihuahua Cheese

  • 1/4 CUP – Sour Cream

  • 1 TBSP – Mexican Spice Blend

Instructions

  • Cook the rice…
  • Remove the Ghee from the fridge if applicable to allow it to come to room temperature.
  • Place an oven rack in the center of the oven and preheat to 450º F.
  • In a medium pot, combine the rice, Mexican spice blend, a big pinch of salt and 1 CUP of water.
  • Once boiling, reduce the heat to low. Cover and cook without stirring, 12-14 minutes or until the water has been absorbed and the rice is tender.
  • Mix in peas and carrots, fluff with a fork, remove from heat and cover.
  • Prepare the ingredients…
  • While the rice is cooking, wash and dry the fresh produce.
  • Cut off and discard the stems of the peppers, remove cores and seeds, halve lengthwise and cut into small bite sized pieces.
  • Thinly slice the green onions, separating the white bottoms and hollow green tops.
  • Cook the chicken and peppers…
  • Rinse and pat the chicken dry with a paper towel. Slice into strips or chunks. Season with salt and pepper.
  • In a medium non-stick pan, heat 1 TBSP of Ghee.
  • Add the seasoned chicken in an even layer. Cook without stirring 3-4 minutes or until lightly browned on both sides.
  • Add the peppers and white bottoms of the green onions. Season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened and the chicken is cooked through. Turn off the heat.
  • Make the filling and stuff the enchiladas…
  • Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper.
  • Place the tortillas on a work surface.
  • Divide the filling between 4-5 shells (whatever amount will fit into your glass dish) and roll each shell. Transfer each to the baking dish in a single layer with the seam side down.
  • Bake and serve…
  • Evenly top the enchiladas with the enchilada sauce and grated cheese. Season with salt and pepper.
  • Bake 9-11 minutes or until lightly browned and the cheese is melted.
  • Let stand for at least 2 minutes.
  • Serve garnished with the hollow green tops of the green onions.