Chicken Enchiladas With Cilantro Lime Rice: A Tasty Combo

Ingredients

For the Chicken Enchiladas:

INGREDIENTS, FOR THE CHICKEN ENCHILADAS:

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped contemporary cilantro
12 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
¼ cup sour cream

Boneless, skinless chicken breasts

Boneless, Skinless Chicken Breasts

These are chicken breasts which have had the bones and pores and skin eliminated. They are a versatile ingredient that can be utilized in quite a lot of dishes, including enchiladas, tacos, burritos, salads, and soups. Boneless, skinless chicken breasts are a great supply of protein and may be cooked in quite a lot of methods, including grilling, roasting, baking, and frying.

Onion

Onion is a flexible vegetable that provides both taste and texture to dishes. It is a member of the Allium household, which also includes garlic, shallots, and leeks. Onions are available quite lots of sizes and shapes, and they can be utilized in each uncooked and cooked functions.

Onions are a good source of vitamins, minerals, and antioxidants. They include vitamin C, which is essential for immune perform, and they’re additionally an excellent source of potassium, which is essential for maintaining blood stress. Onions also comprise antioxidants, which may help shield cells from damage.

When choosing onions, search for ones that are firm and don’t have any indicators of bruising or sprouting. Onions may be stored in a cool, dark place for a number of weeks.

There are many various ways to make use of onions in cooking. They could be chopped, sliced, diced, or minced. Onions can be used in soups, stews, salads, and sandwiches. They may also be used as a garnish for dishes.

Onions are a versatile vegetable that can be utilized in a selection of dishes. They are an excellent supply of vitamins, minerals, and antioxidants, and they can add both taste and texture to dishes.

Bell pepper

– Bell peppers: These brightly coloured vegetables add sweetness, crunch, and a vibrant hue to the dish. They are sometimes sliced into thin strips and sautéed till tender.

Corn tortillas

Ingredients: Corn tortillas

Corn tortillas

Masa harina

Water

Salt

Shredded cheese

Ingredients for Chicken Enchiladas:

• 1 pound boneless, skinless chicken breasts
• 1 (10.seventy five ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6-inch) corn tortillas
• 1 cup shredded cheddar cheese

Ingredients for Cilantro Lime Rice:

• 1 cup lengthy grain white rice
• 2 cups water
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Enchilada sauce

Ingredients for Enchilada sauce:

1 onion

2 cloves garlic

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chicken broth

1 cup salsa (any kind)

1/4 cup packed fresh cilantro

For the Cilantro Lime Rice:

Ingredients, For the Cilantro Lime Rice:

– 2 cups white rice

– 1 14.5 oz can chicken broth

– 2 cups water

– half of onion, chopped

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– 1/4 cup chopped fresh cilantro

– 1 lime, juiced

– Salt and pepper to taste

Rice

Ingredients:

Rice:

1 half cups long-grain white rice

three cups water

1 teaspoon salt

1 tablespoon olive oil

half cup chopped fresh cilantro

1/4 cup contemporary lime juice

Salt and pepper to taste

Chicken broth

Chicken broth is a liquid created from boiling chicken bones, meat, and vegetables in water. It is a common ingredient in many soups, stews, and sauces. Chicken broth is a good supply of protein, collagen, and different nutrients. It can be made at home or purchased in stores.

There are many different methods to make chicken broth. One frequent methodology is to simmer chicken bones and meat in water for several hours. This will extract the flavor and nutrients from the chicken into the broth. Vegetables can also be added to the broth for taste.

Once the broth has been simmered, it can be strained to take away the bones and meat. The broth can then be utilized in a selection of recipes. Chicken broth can be used to make soups, stews, sauces, and gravies. It can additionally be used to cook dinner rice, pasta, and greens.

Chicken broth is a versatile ingredient that can be used in many alternative ways. It is a good way to add flavor and vitamins to your meals.

Onion

Ingredients

For the Chicken Enchiladas:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped pink bell pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 12 (6 inch) corn tortillas
• 1 (10 ounce) can enchilada sauce

For the Cilantro Lime Rice:

• 1 cup white rice
• 2 cups water
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Bell pepper

Bell peppers, also recognized as candy peppers or capsicum, are a versatile vegetable that belong to the nightshade family. They are available in a extensive range of colors, together with green, pink, yellow, orange, and purple. Bell peppers are an excellent source of nutritional vitamins A and C, and so they also include fiber, potassium, and folate.

When selecting bell peppers, look for those that are agency and have a clean skin. Avoid bell peppers which have bruises or cuts. Bell peppers may be stored within the refrigerator for up to two weeks.

To prepare bell peppers, remove the stem and seeds. You can then slice, cube, or chop the bell peppers into the specified shape. Bell peppers may be eaten raw or cooked. They may be added to salads, stir-fries, soups, stews, and casseroles.

Bell peppers are a healthy and scrumptious addition to any food plan. They are a good supply of nutritional vitamins, minerals, and fiber. Bell peppers can be eaten raw or cooked, and they can be added to quite lots of dishes.

Cumin

– 2 tablespoons ground cumin

Cilantro

Cilantro is a widely used herb in Mexican delicacies, known for its distinctive and refreshing taste.

It is commonly used in dishes like salsa, guacamole, tacos, and enchiladas.

In this recipe for Chicken Enchiladas with Cilantro Lime Rice, cilantro plays a significant role in each the enchiladas and the rice.

The enchiladas are full of a flavorful mixture of chicken, cheese, and spices, and are topped with a creamy cilantro sauce.

The cilantro sauce is made with a blend of sour cream, mayonnaise, cilantro, lime juice, and garlic, resulting in a tangy and aromatic topping.

The cilantro lime rice, then again, is cooked with cilantro, lime zest, and lime juice, infusing it with a vibrant citrus taste and a hint of cilantro’s freshness.

Together, the cilantro in the enchiladas and the rice creates a harmonious steadiness of flavors, making this dish a pleasant combination of Mexican and Latin cuisines.

Lime juice

Fresh lime juice is a staple ingredient in plenty of Mexican dishes, and it is used to nice impact in this recipe for Chicken Enchiladas with Cilantro Lime Rice. The lime juice provides a shiny, acidic flavor to the enchiladas and rice, which helps to steadiness out the richness of the cheese and the spiciness of the chili peppers.

The lime juice can be used to marinate the chicken, which helps to make it tender and flavorful. The chicken is then cooked in a flavorful tomato sauce, and the enchiladas are topped with cheese and baked till golden brown.

The cilantro lime rice is a great accompaniment to the enchiladas. The rice is cooked in a flavorful chicken broth, and the cilantro and lime juice add a contemporary, herbaceous flavor.

Overall, the Chicken Enchiladas with Cilantro Lime Rice is a flavorful and satisfying dish that is perfect for any event.

Instructions

For the Chicken Enchiladas:

Instructions, For the Chicken Enchiladas:

• Preheat oven to 350 degrees F (175 levels C).
• In a saucepan over medium heat, warmth oil. Add onion and bell pepper and cook until tender, about 5 minutes.
• Add chicken, chili powder, cumin, and salt to the saucepan and prepare dinner until chicken is browned, about 5 minutes extra.
• Stir in salsa and simmer for five minutes.
• Spread 1 cup of the enchilada sauce in the backside of a 9×13-inch baking dish. Place one tortilla within the dish, unfold with 1 cup of the cheese mixture, and top with 1/4 of the chicken combination. Repeat with the remaining tortillas, cheese, and chicken combination.
• Pour the remaining 2 cups of enchilada sauce over the enchiladas, making sure they’re fully covered.
• Cover the dish with foil and bake for half-hour. Uncover and bake for quarter-hour longer, or till the cheese is melted and bubbly.
• Let stand for 10 minutes earlier than serving.

Cook the chicken

1. Preheat oven to 375 levels F (190 levels C).

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook, stirring sometimes, till not pink and juices run clear, about 10 minutes.

3. Stir in chili powder, cumin, oregano, salt, and black pepper. Cook and stir for 1 minute extra.

4. Add salsa and tomato sauce to the skillet. Bring to a boil, then scale back heat and simmer for five minutes, or until thickened.

5. To assemble the enchiladas, spoon about half of cup of the chicken combination down the center of a tortilla. Roll up the tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.

6. Repeat with the remaining tortillas and chicken combination.

7. Pour the remaining salsa over the enchiladas. Sprinkle with cheese.

8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Enjoy!

Shred the chicken

Shred the chicken by pulling it aside with two forks and running your fingers down the size of the fibers to separate them.

Sauté the onion and bell pepper

1. Heat 2 tablespoons olive oil in a big skillet over medium heat.

2. Add onion and bell pepper and cook, stirring often, till softened and golden brown, about 5 minutes.

3. Add garlic, cumin, chili powder, oregano, and salt and prepare dinner, stirring constantly, till aromatic, about 1 minute.

Fill the tortillas with the chicken, cheese, and sautéed vegetables

– Stuff every tortilla with about 1/4 cup of the chicken mixture.

– Roll up the tortillas tightly and place them seam side down in a greased 9×13 inch baking dish.

– Pour the enchilada sauce over the tortillas and sprinkle with the remaining cheese.

– Bake for 20-25 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Roll up the tortillas

To assemble the enchiladas, unfold a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish. Dip every tortilla into the remaining sauce, to coat each side.

Place about 1/2 cup of the chicken combination down the middle of every tortilla. Roll up the tortillas and place them seam side down in the ready baking dish.

Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Top with sour cream, diced tomatoes, and chopped cilantro. Serve instantly.

Place the enchiladas in a baking dish

Preheat the oven to 350 levels F (175 levels C). Grease a 9×13 inch baking dish. Spread 1 cup of enchilada sauce in the bottom of the prepared baking dish.

Place half cup of chicken, half of cup of cheese, 1/4 cup of onion, and 1/4 cup of green peppers within the center of each tortilla. Roll up the tortillas and place seam side down within the ready baking dish.

Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining half of cup of cheese.

Cover with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Serve with the cilantro lime rice.

Pour the enchilada sauce over the enchiladas

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread 1 cup enchilada sauce in a 9×13 inch baking dish.

3. Place the tortillas in a single layer on the sauce.

4. Top every tortilla with 1/4 cup chicken, 1/4 cup cheese, and 1/4 cup onion.

5. Roll up the tortillas and place them seam facet down in the baking dish.

6. Pour the remaining enchilada sauce over the enchiladas.

7. Cover and bake for 20 minutes, or until heated by way of.

8. Serve with sour cream and guacamole.

Bake the enchiladas

Preheat the oven to 350°F (175°C).

Spray a 9×13 inch baking dish with cooking spray.

Fill each tortilla with about 1/2 cup of the chicken mixture.

Roll up the tortillas and place them seam side down in the prepared baking dish.

Pour the enchilada sauce over the tortillas, cover the dish with foil, and bake for 20 minutes.

Sprinkle the cheese over the enchiladas and bake for a further 5 minutes, or until the cheese is melted and bubbly.

Serve the enchiladas with the cilantro lime rice and your favourite toppings.

For the Cilantro Lime Rice:

Instructions: For the Cilantro Lime Rice:

• Rinse the rice in a fine-mesh sieve underneath cold working water till the water runs clear.
• In a medium saucepan, mix the rice, water, salt, and lime juice.
• Bring to a boil over excessive heat.
• Reduce heat to low, cowl, and simmer for 18 minutes, or till the rice is tender and the liquid has been absorbed.
• Fluff the rice with a fork.
• Stir within the cilantro and serve instantly.

Cook the rice

Cook the rice in accordance with the package directions.

Sauté the onion and bell pepper

– Sauté the onion and bell pepper in olive oil over medium warmth till softened, about 5 minutes.

Combine the rice, sautéed vegetables, chicken broth, cumin, cilantro, and lime juice

In a large bowl, combine the cooked rice, sautéed vegetables, chicken broth, cumin, cilantro, and lime juice.

Cook until the rice is heated through

1. Preheat oven to 375 levels F (190 degrees C).

2. In a medium skillet, cook dinner sausage over medium warmth until no longer pink; drain. Stir in onion, green peppers, and chili powder; prepare dinner and stir until crisp-tender.

3. In a big bowl, mix sausage mixture, rice, beans, and cheese. Spoon about 1/2 cup filling down the middle of each tortilla; roll up. Place seam facet down in a flippantly greased 13×9-inch baking dish.

4. In a small bowl, mix enchilada sauce, water, sour cream chicken enchilada casserole cream, and chili powder; pour over enchiladas. Bake, uncovered, for 20-25 minutes or until heated via.

5. Cook rice until the rice is heated through

Serving Suggestions

Serve the chicken enchiladas with the cilantro lime rice

Serve the chicken enchiladas over the cilantro lime rice.

This will permit the flavors of the enchiladas and rice to mix collectively and create a delicious meal.

You can also serve the enchiladas with a facet of salsa, sour cream, or guacamole.

Top with further shredded cheese, sour cream, or guacamole

Serving Suggestions: Top with additional shredded cheese, sour cream, or guacamole.