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Ingredients

Adjust Servings:
Tortillas – 6
Rice – 1 cup
Chicken Fillet – 2
Canned Beans – 14 oz (400 g)
Canned Tomatoes – 7 oz (200 g) In their own juice
Tomatoes – 2
Bell Peppers – 2
Yellow Onions – 2
Tomato Paste – 3 ½ oz (100 g)
Hard Cheese – 10 ½ oz (300 g)
Red Onions – 1
Scallions – 2 sprigs
Sunflower Oil – to taste
Salt – to taste
Oregano – to taste
Saffron – to taste
Paprika – to taste
White Pepper – to taste

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Rice, Chicken, and Beans Enchiladas

Rice, Chicken, and Beans Enchiladas

Features:
  • Spicy
Cuisine:
  • 50 min
  • Serves 5
  • Medium

Ingredients

Recipe

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Enchiladas are another dish we continually thank Mexico for. The classic version features meat filling wrapped in a thin corn tortilla. People like to bake these treats in the oven or fry them in a pan. Moreover, they often make the filling using a variety of local vegetables.

Today, we will show you how to make spicy and juicy rice, chicken, and beans enchiladas. This dish makes a perfect lunch and dinner. It is easy to take with you to work or eat on-the-go. Mexican enchiladas are a welcome treat at little gatherings with friends or a Mexican potluck!

Steps

1
Done

Boil rice. Meanwhile, heat vegetable oil in a pan, add finely chopped chicken and fry until the meat lightens. Generously sprinkle chicken with Mexican spices, stir.

2
Done

Peel and chop onion and bell pepper. Combine them with the minced meat and mix. Add beans and chopped tomatoes in their own juice, stir.

3
Done

Transfer the prepared rice to the pan with the other ingredients, mix, and add 7 oz (200 g) of grated cheese.

4
Done

Put the filling on the tortillas, roll them up, and place them in a baking dish. Brush the enchiladas with tomato paste and sprinkle with the remaining grated cheese. Bake for 20 minutes at 360 °F.

5
Done

Meanwhile, prepare the salsa sauce. To do this, combine chopped tomatoes and red onions, mix. Sprinkle the enchiladas with the sauce.

Enchiladas is one of the most versatile dishes of Mexican cuisine. In some regions, people replace chicken with eggs or veggies. If you don't eat meat, don't worry — replacing some of the ingredients won't make the dish less canonical!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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