Craving a comforting, flavorful, and surprisingly easy dinner? Look no further! This Chicken and Rice Enchilada recipe is a delicious blend of Mexican flavors, perfect for a weeknight meal or a fun weekend gathering. It’s packed with tender chicken, fluffy rice, and all the cheesy goodness you expect from classic enchiladas. Get ready to experience a taste of sunshine in every bite! This recipe is a perfect example of healthy meals that are also quick dinner ideas, ideal for busy weeknights.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 ½ cups cooked rice (long grain or Mexican-style)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- ½ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups enchilada sauce (your favorite brand, red or green)
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, avocado slices, extra cilantro
Instructions:
Step 1: Preparing the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded chicken, cooked rice, diced tomatoes and green chilies, cilantro, chili powder, cumin, oregano, salt, and pepper to the skillet. Mix well to combine all the ingredients. Simmer for 5-7 minutes, allowing the flavors to meld together. This step creates a delicious and flavorful filling that's the heart of this easy recipe.
Step 2: Assembling the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Warm the corn tortillas. You can do this by microwaving them for 15-20 seconds, wrapping them in a damp paper towel and microwaving them, or even quickly heating them in a dry skillet. This makes them more pliable and prevents them from cracking.
Fill each tortilla with about ½ cup of the chicken and rice mixture. Roll up tightly and place seam-down in the prepared baking dish.
Step 3: Baking to Perfection
Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with shredded cheddar cheese.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is heated through. The cheese should be golden brown and the tortillas heated thoroughly. This is where the magic happens and transforms simple ingredients into a delicious dish.
Step 4: Serving and Enjoying
Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, avocado slices, and extra cilantro. Serve immediately and enjoy this homemade cooking masterpiece! This is a great example of delicious dishes that are surprisingly easy to make.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling for extra heat.
- Vegetarian option: Substitute the chicken with 1 (15 ounce) can of black beans, drained and rinsed.
- Different cheese: Experiment with other cheeses like Monterey Jack, pepper jack, or a Mexican blend.
- Make it ahead: Assemble the enchiladas ahead of time and store them covered in the refrigerator. Bake when ready to serve, adding a few extra minutes to the baking time.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This Chicken and Rice Enchilada recipe is a perfect example of best recipes that are both delicious and easy to make. Enjoy this simple yet satisfying meal!