Ingredients
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Tortillas – 6
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Rice – 1 cup
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Chicken Fillet – 2
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Canned Beans – 14 oz (400 g)
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Canned TomatoesIn their own juice– 7 oz (200 g)
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Tomatoes – 2
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Bell Peppers – 2
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Yellow Onions – 2
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Tomato Paste – 3 ½ oz (100 g)
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Hard Cheese – 10 ½ oz (300 g)
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Red Onions – 1
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Scallions – 2 sprigs
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Sunflower Oil – to taste
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Salt – to taste
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Oregano – to taste
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Saffron – to taste
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Paprika – to taste
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White Pepper – to taste
Recipe
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Transfer the prepared rice to the pan with the other ingredients, mix, and add 7 oz (200 g) of grated cheese. |
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4
Done
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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. |
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5
Done
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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!
