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 purple 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 fresh 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 a selection of dishes, together with enchiladas, tacos, burritos, salads, and soups. Boneless, skinless chicken breasts are a good source of protein and could be cooked in a wide range of methods, including grilling, roasting, baking, and frying.

Onion

Onion is a versatile vegetable that provides both taste and texture to dishes. It is a member of the Allium family, which additionally consists of garlic, shallots, and leeks. Onions are available in quite lots of styles and sizes, and they can be used in each uncooked and cooked purposes.

Onions are a good source of nutritional vitamins, minerals, and antioxidants. They contain vitamin C, which is important for immune function, and they’re additionally an excellent source of potassium, which is necessary for sustaining blood stress. Onions also include antioxidants, which can help protect cells from damage.

When choosing onions, search for ones which would possibly be agency and have no indicators of bruising or sprouting. Onions can be stored in a cool, darkish place for a quantity of weeks.

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

Onions are a versatile vegetable that can be used in quite a lot of dishes. They are an excellent supply of nutritional vitamins, minerals, and antioxidants, they usually can add both 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 usually sliced into thin 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 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 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

– 1/2 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

3 cups water

1 teaspoon salt

1 tablespoon olive oil

half of cup chopped fresh cilantro

1/4 cup recent lime juice

Salt and pepper to taste

Chicken broth

Chicken broth is a liquid produced 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 other nutrients. It could be made at residence or bought in shops.

There are many different ways to make chicken broth. One common methodology is to simmer chicken bones and meat in water for a number of hours. This will extract the flavour and nutrients from the chicken into the broth. Vegetables can additionally be added to the broth for flavor.

Once the broth has been simmered, it can be strained to remove the bones and meat. The broth can then be used in quite so much of recipes. Chicken broth can be used to make soups, stews, sauces, and gravies. It may additionally be used to prepare dinner rice, pasta, and vegetables.

Chicken broth is a flexible ingredient that can be used in many various 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 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 recent cilantro
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper

Bell pepper

Bell peppers, also referred to as candy peppers or capsicum, are a versatile vegetable that belong to the nightshade household. They can be found in a extensive range of colours, including green, purple, yellow, orange, and purple. Bell peppers are a great supply of nutritional vitamins A and C, and they additionally include fiber, potassium, and folate.

When deciding on bell peppers, search for these which are firm and have a easy pores and skin. Avoid bell peppers which have bruises or cuts. Bell peppers could be saved in the fridge 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 could be eaten uncooked or cooked. They could be added to salads, stir-fries, soups, stews, and casseroles.

Bell peppers are a wholesome and delicious addition to any food regimen. They are an excellent source of vitamins, minerals, and fiber. Bell peppers can be eaten raw or cooked, and they can be added to a variety of dishes.

Cumin

– 2 tablespoons floor cumin

Cilantro

Cilantro is a extensively used herb in Mexican cuisine, identified for its distinctive and refreshing taste.

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

In this recipe for Chicken Enchiladas with Cilantro Lime Rice, cilantro plays a big 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 fragrant topping.

The cilantro lime rice, on the other hand, is cooked with cilantro, lime zest, and lime juice, infusing it with a vibrant citrus flavor and a touch of cilantro’s freshness.

Together, the cilantro within the enchiladas and the rice creates a harmonious balance 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’s used to nice impact on this recipe for Chicken Enchiladas with Cilantro Lime Rice. The lime juice provides a bright, 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 also 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 good accompaniment to the enchiladas. The rice is cooked in a flavorful chicken broth, and the cilantro and lime juice add a recent, 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 levels F (175 degrees 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 cook dinner till 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 in the dish, spread with 1 cup of the cheese combination, and top with 1/4 of the chicken mixture. Repeat with the remaining tortillas, cheese, and chicken mixture.
Pour the remaining 2 cups of enchilada sauce over the enchiladas, ensuring they are utterly lined.
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 before serving.

Cook the chicken

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

2. Heat olive oil in a large skillet over medium warmth. Add chicken and cook dinner, stirring occasionally, 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 5 minutes, or until thickened.

5. To assemble the enchiladas, spoon about half cup of the chicken mixture 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 apart 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 sometimes, until 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 till the tortillas are golden brown and the cheese is melted and bubbly.

Roll up the tortillas

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

Place about half of cup of the chicken combination down the center of each tortilla. Roll up the tortillas and place them seam aspect down within the prepared 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 immediately.

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 of cup of chicken, half cup of cheese, 1/4 cup of onion, and 1/4 cup of green peppers within the heart of each tortilla. Roll up the tortillas and place seam side down in the prepared 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 within the preheated oven for 20 minutes, or till the cheese is melted and bubbly.

Serve with the cilantro lime rice.

Pour the enchilada sauce over the enchiladas

1. Preheat oven to 350 levels 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 each 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 via.

8. Serve with sour cream chicken enchilada casserole 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 half of cup of the chicken combination.

Roll up the tortillas and place them seam aspect 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 an additional 5 minutes, or till 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 under cold running water until the water runs clear.
In a medium saucepan, combine the rice, water, salt, and lime juice.
Bring to a boil over high warmth.
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 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 heat till 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 vegetables, chicken broth, cumin, cilantro, and lime juice.

Cook till the rice is heated through

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

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

3. In a large bowl, mix sausage combination, rice, beans, and cheese. Spoon about half of cup filling down the center of each tortilla; roll up. Place seam aspect down in a flippantly 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 till heated by way of.

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 allow the flavors of the enchiladas and rice to combine collectively and create a delicious meal.

You also can serve the enchiladas with a aspect 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.