• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

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 that have had the bones and skin eliminated. They are a versatile ingredient that can be utilized in a variety of dishes, together with enchiladas, tacos, burritos, salads, and soups. Boneless, skinless chicken breasts are a good supply of protein and could be cooked in a variety of methods, including grilling, roasting, baking, and frying.

Onion

Onion is a flexible vegetable that adds both flavor and texture to dishes. It is a member of the Allium family, which additionally includes garlic, shallots, and leeks. Onions come in quite so much of sizes and shapes, and they can be utilized in each uncooked and cooked applications.

Onions are an excellent source of vitamins, minerals, and antioxidants. They comprise vitamin C, which is essential for immune perform, and they are also a great supply of potassium, which is essential for sustaining blood pressure. Onions also include antioxidants, which might help shield cells from damage.

When deciding on onions, look for ones which would possibly be firm and haven’t any signs of bruising or sprouting. Onions can be stored in a cool, darkish place for several weeks.

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

Onions are a flexible vegetable that can be utilized in a wide range of dishes. They are an excellent supply of nutritional vitamins, minerals, and antioxidants, they usually can add both taste and texture to dishes.

Bell pepper

– Bell peppers: These brightly colored greens add sweetness, crunch, and a vibrant hue to the dish. They are typically sliced into skinny 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 (10.75 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 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 produced from boiling chicken bones, meat, and greens in water. It is a typical ingredient in plenty of soups, stews, and sauces. Chicken broth is a good supply of protein, collagen, and different vitamins. It can be made at house or bought in stores.

There are many different methods to make chicken broth. One widespread method 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 be added to the broth for flavor.

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 wide selection of recipes. Chicken broth can be utilized to make soups, stews, sauces, and gravies. It may additionally be used to cook rice, pasta, and vegetables.

Chicken broth is a versatile ingredient that can be utilized in many various ways. It is a nice way to add taste and nutrients 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 purple bell pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped contemporary 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 contemporary 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 broad range of colors, together with green, pink, yellow, orange, and purple. Bell peppers are an excellent source of vitamins A and C, and so they also include fiber, potassium, and folate.

When deciding on bell peppers, search for these which are agency and have a smooth skin. Avoid bell peppers that have bruises or cuts. Bell peppers may be stored in the fridge for as a lot as two weeks.

To prepare bell peppers, take away the stem and seeds. You can then slice, cube, or chop the bell peppers into the specified shape. Bell peppers can be eaten uncooked 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 could be eaten raw or cooked, and they are often added to a selection of dishes.

Cumin

– 2 tablespoons floor cumin

Cilantro

Cilantro is a extensively used herb in Mexican cuisine, identified 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 big function in each the enchiladas and the rice.

The enchiladas are filled 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 chicken enchiladas easy cream, mayonnaise, cilantro, lime juice, and garlic, leading to a tangy and fragrant 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 touch of cilantro’s freshness.

Together, the cilantro in 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 plenty of Mexican dishes, and it’s used to great impact in this recipe for Chicken Enchiladas with Cilantro Lime Rice. The lime juice provides a bright, acidic taste to the enchiladas and rice, which helps to stability 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 until 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 contemporary, herbaceous flavor.

Overall, the Chicken Enchiladas with Cilantro Lime Rice is a flavorful and satisfying dish that’s good 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 warmth, heat oil. Add onion and bell pepper and cook dinner until tender, about 5 minutes.
• Add chicken, chili powder, cumin, and salt to the saucepan and cook until chicken is browned, about 5 minutes more.
• Stir in salsa and simmer for 5 minutes.
• Spread 1 cup of the enchilada sauce in the backside of a 9×13-inch baking dish. Place one tortilla in the dish, spread with 1 cup of the cheese combination, and high 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 30 minutes. Uncover and bake for quarter-hour longer, or till the cheese is melted and bubbly.
• Let stand for 10 minutes before serving.

Cook the chicken

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

2. Heat olive oil in a big skillet over medium heat. Add chicken and prepare dinner, stirring occasionally, until no longer 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 until thickened.

5. To assemble the enchiladas, spoon about half 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 mixture.

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 working 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, till softened and golden brown, about 5 minutes.

3. Add garlic, cumin, chili powder, oregano, and salt and cook, stirring constantly, until aromatic, about 1 minute.

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

– Stuff each tortilla with about 1/4 cup of the chicken combination.

– 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, spread a skinny layer of the enchilada sauce on the underside of a 9×13 inch baking dish. Dip every tortilla into the remaining sauce, to coat each side.

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

Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining 1/2 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 levels 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 until heated via.

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 half of cup of the chicken combination.

Roll up the tortillas and place them seam side down within the ready 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 favorite toppings.

For the Cilantro Lime Rice:

Instructions: For the Cilantro Lime Rice:

• Rinse the rice in a fine-mesh sieve underneath chilly operating water till the water runs clear.
• In a medium saucepan, combine the rice, water, salt, and lime juice.
• Bring to a boil over high warmth.
• Reduce heat 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 according to 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 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 dinner sausage over medium warmth until not pink; drain. Stir in onion, green peppers, and chili powder; cook dinner and stir till crisp-tender.

3. In a large 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 lightly greased 13×9-inch baking dish.

4. In a small bowl, combine 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 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 allow the flavors of the enchiladas and rice to mix together and create a scrumptious meal.

You can even serve the enchiladas with a side of salsa, sour cream, or guacamole.

Top with additional shredded cheese, sour cream, or guacamole

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