how to make enchiladas filled with chicken and spanish rice! 

This is one of my favorites and definitely most delicious recipes yet! I learned how to make legit enchiladas from my aunt Rosa who married into our family.  I remember those summer days when she would make several different types of delicious enchiladas! Of course, I was right behind her asking all sorts of questions and learning her tricks! 

IMG_8293.jpg

In this recipe I will be making chicken enchiladas and using some quick store bought items  that you can find in your local grocery store. I might attempt to make a homemade enchilada sauce and tortillas (like Aunt Rosa did) and post the recipe here once I perfect it 🙂 

 

Here’s what you’ll need: 

  1. Chicken – 3 breasts or you can use 1 pound of ground chicken/meat of your choice 
  2. Taco Seasoning – 1 packet 
  3. Lime Juice – 2 ½ teaspoonful 
  4. Water – 3 ounces
  5. Spanish Rice – 1 box
  6. Enchilada Sauce – 1 can
  7. Tortillas – 5 pieces 
  8. Mexican Cheese – 8 ounce bag 

Recipe yields:  5 enchiladas 

 

Preparations 

Meat 

  1. Cut the chicken breasts into small cubes and let this sit in a splash of lime juice. If you’re using ground meat then you can skip to the next step.
  2. In a medium pan, heat taco seasoning and 2 teaspoons of lime juice over medium heat while constantly stirring for 30 seconds
  3. Add the meat and continue stirring until the seasoning coats over the meat completely. 
  4. Add 3 ounces of water and turn up the heat to high to bring the mixture to a boil. 
  5. Once the mixture is boiling, bring down the heat and let the meat cook thoroughly. In this example I am using cubed chicken breasts. You should have a saucy meat texture like this – img_8288.jpg
  6. Heat the oven to 400 degrees

Spanish Rice (instructions from the box)

  1. In a medium saucepan, bring 2 cups water and 2 tablespoons butter or olive oil just to a boil.
  2. Stir in rice and contents of spice then return to a boil.
  3. Cover the saucepan and reduce heat to low.
  4. Simmer 20 to 25 minutes or until most of water is absorbed.
  5. Once fully cooked, fluff lightly with spoon. Rice should look like this – IMG_8288

Assembly

Putting together the enchiladas 

  1. In a pyrex (or dish of choice that can be placed into the oven at 400 degrees), spray the bottom with cooking spray
  2. Add one ladle of enchilada sauce to bottom of the dish, coating the bottom completely.
  3. Set up all 5 tortillas with the middle open like this IMG_8290.jpg
  4. Spoon in equal amounts of the Spanish rice into each tortilla IMG_8291.jpg
  5. Spoon in equal amounts of the meat into each tortilla IMG_8292.jpg
  6. Fold over the sides of the tortilla 
  7. Pour remainder of the enchilada sauce generously over each tortilla 
  8. Sprinkle the Mexican cheese over each enchilada (sprinkle more or less – you’re in control!) IMG_8294.jpg

Bake 

  1. Place the enchiladas into the oven and bake uncovered for 15-20 minutes. The tortillas should be slightly crispy on the outside and cheese should be fully melted. IMG_8301.jpg
  2. Remove the enchiladas from the oven and serve while they’re nice and warm. You can store any leftovers in a sealed container in the refrigerator for up to 3 days.

 

Give it a try and definitely let me know if you have any questions OR if you’ve added your own twist (*heart eyes* + *wink*) do share!

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