Chicken Enchiladas With Cilantro Lime Rice: A Tasty Combo

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 floor 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 removed. They are a versatile ingredient that can be utilized in a selection of dishes, including enchiladas, tacos, burritos, salads, and soups. Boneless, skinless chicken breasts are a good source of protein and could be cooked in quite lots of methods, including grilling, roasting, baking, and frying.

Onion

Onion is a flexible vegetable that adds both taste and texture to dishes. It is a member of the Allium household, which additionally includes garlic, shallots, and leeks. Onions are available a big selection of styles and sizes, and they can be utilized in both raw and cooked purposes.

Onions are an excellent source of vitamins, minerals, and antioxidants. They comprise vitamin C, which is necessary for immune function, and they are also a good source of potassium, which is essential for maintaining blood strain. Onions also comprise antioxidants, which can help shield cells from harm.

When selecting onions, look for ones which are agency and haven’t any signs of bruising or sprouting. Onions can be saved in a cool, darkish place for a number of weeks.

There are many different 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 can additionally be used as a garnish for dishes.

Onions are a versatile vegetable that can be used in quite lots of dishes. They are an excellent source of nutritional vitamins, minerals, and antioxidants, they usually can add each flavor and texture to dishes.

Bell pepper

– Bell peppers: These brightly coloured greens add sweetness, crunch, and a vibrant hue to the dish. They are typically sliced into skinny strips and sautéed until 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 ground 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 floor 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 contemporary cilantro

– 1 lime, juiced

– Salt and pepper to taste

Rice

Ingredients:

Rice:

1 1/2 cups long-grain white rice

3 cups water

1 teaspoon salt

1 tablespoon olive oil

half of cup chopped contemporary 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 source of protein, collagen, and other nutrients. It may be made at home or bought in stores.

There are many alternative methods to make chicken broth. One widespread technique is to simmer chicken bones and meat in water for a quantity of hours. This will extract the flavour and nutrients from the chicken into the broth. Vegetables can additionally 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 used in quite so much of recipes. Chicken broth can be utilized to make soups, stews, sauces, and gravies. It may also be used to cook rice, pasta, and greens.

Chicken broth is a versatile ingredient that can be used in many alternative methods. It is a good way to add taste 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 recent 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 sweet peppers or capsicum, are a flexible vegetable that belong to the nightshade household. They can be found in a extensive range of colours, including green, red, yellow, orange, and purple. Bell peppers are an excellent supply of nutritional vitamins A and C, they usually additionally comprise fiber, potassium, and folate.

When choosing bell peppers, search for these which would possibly be firm and have a clean skin. Avoid bell peppers that have bruises or cuts. Bell peppers may be stored within the refrigerator for up to two weeks.

To put together bell peppers, remove the stem and seeds. You can then slice, dice, or chop the bell peppers into the desired shape. Bell peppers may be eaten uncooked or cooked. They may be added to salads, stir-fries, soups, stews, and casseroles.

Bell peppers are a wholesome and delicious addition to any food regimen. They are a great source of nutritional vitamins, minerals, and fiber. Bell peppers could be eaten uncooked or cooked, and they can be added to quite a lot of dishes.

Cumin

– 2 tablespoons floor cumin

Cilantro

Cilantro is a extensively used herb in Mexican delicacies, known for its unique and refreshing flavor.

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

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

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

The cilantro sauce is made with a mix 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 flavor and a hint of cilantro’s freshness.

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

Lime juice

Fresh lime juice is a staple ingredient in many Mexican dishes, and it is used to great 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 balance out the richness of the cheese and the spiciness of the chili peppers.

The lime juice is also 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 fresh, herbaceous flavor.

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

Instructions

For the Chicken Enchiladas:

Instructions, For the Chicken Enchiladas:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium warmth, 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 cook dinner until chicken is browned, about 5 minutes more.
• Stir in salsa and simmer for five minutes.
• Spread 1 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish. Place one tortilla within the dish, spread with 1 cup of the cheese combination, and prime with 1/4 of the chicken combination. Repeat with the remaining tortillas, cheese, and chicken mixture.
• Pour the remaining 2 cups of enchilada sauce over the enchiladas, making sure they are completely coated.
• Cover the dish with foil and bake for half-hour. Uncover and bake for quarter-hour longer, or until the cheese is melted and bubbly.
• Let stand for 10 minutes earlier than serving.

Cook the chicken

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

2. Heat olive oil in a big skillet over medium warmth. Add chicken and cook, stirring often, 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 more.

4. Add salsa and tomato sauce to the skillet. Bring to a boil, then reduce warmth and simmer for 5 minutes, or till thickened.

5. To assemble the enchiladas, spoon about 1/2 cup of the chicken mixture down the middle 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 mixture.

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

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

Enjoy!

Shred the chicken

Shred the chicken by pulling it aside with two forks and operating 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 dinner, stirring occasionally, until softened and golden brown, about 5 minutes.

3. Add garlic, cumin, chili powder, oregano, and salt and cook 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 facet 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 each tortilla into the remaining sauce, to coat each side.

Place about half of cup of the chicken combination down the middle of each tortilla. Roll up the tortillas and place them seam facet down within 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 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Spread 1 cup of enchilada sauce within the backside of the ready baking dish.

Place half cup of chicken, half cup of cheese, 1/4 cup of onion, and 1/4 cup of green peppers in the heart of every tortilla. Roll up the tortillas and place seam facet down in the prepared baking dish.

Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining half 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 levels 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 side down in the baking dish.

6. Pour the remaining enchilada sauce over the enchiladas.

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

8. Serve with sour cream chicken enchiladas sauce 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 every tortilla with about 1/2 cup of the chicken mixture.

Roll up the tortillas and place them seam aspect down within 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 an extra 5 minutes, or until the cheese is melted and bubbly.

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

For the Cilantro Lime Rice:

Instructions: For the Cilantro Lime Rice:

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

Cook the rice

Cook the rice based on the package directions.

Sauté the onion and bell pepper

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

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

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

Cook until the rice is heated through

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

2. In a medium skillet, cook sausage over medium heat until not pink; drain. Stir in onion, green peppers, and chili powder; cook and stir till crisp-tender.

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

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

5. Cook rice till 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 combine together and create a delicious meal.

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

Top with extra shredded cheese, sour cream, or guacamole

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