Chicken Enchiladas with Spanish Rice and Pinto Beans

If you like enchiladas, then you’ll love this recipe! Traditionally, enchiladas are made with a red sauce. I like red sauce too, but with chicken, we prefer the white cheese sauce.

Preheat oven to 375*

Ingredients for Chickken Enchildas

2 split chicken breasts seasoned with salt, pepper and cumin, roasted and shredded

1 tbsp. of olive oil and 1 tbsp. of butter.

1/2 a medium sweet onion, finely chopped

1 clove of garlic, finely chopped

1 can of diced green chilies

1/4 cup of flour

1 lb of shredded Monterey jack cheese

2 cups of whole milk

10 – 12 soft taco size flour tortillas

Toppings: 2 green onions – chopped. 1 small can of sliced olives (or you can slice your own) and 1 roma tomato, chopped.

Ingredients for Spanish Rice

1 tbsp. each of olive oil and butter

1/2 of a sweet onion, diced.

1 garlic clove, chopped

1/2 of a green bell pepper, diced

1 cup of long grain white rice

1 can Rotel Tomatoes w/ chilies (we used the mild version)

1 Tbsp of taco seasoning

1 tsp of  dried oregano

2 cups of chicken stock

 

Ingredeints for Pinto Beans

1 can of whole pinto beans

1/2 tsp of cumin

 

Roast the chicken at 375* for 35 minutes. Remove from the oven and let cool. Once cool enough to handle, pull the skin off, then the meat and shred the meat. This can be done by using two forks or place in a bowl and either 1: use a hand mixer, cube the chicken then use the hand mixer to shred the chunks or 2: place cubed chicken into a stand mixer fitted with the paddle attachment, run on speed 2 or 3 until chicken is shredded. Set the shredded chicken aside.

 

Making the cheese sauce:

Put the olive oil and butter in a medium sauce pot. Heat on medium to medium high until the butter is almost completely melted. Add the onions and saute until translucent. Add the garlic and continue sautéing for a minute or so (not to long as it will burn the garlic, leaving a bitter taste – yuck!)

Sprinkle the flour over the onion/garlic mixture. Stir and cook this mixture for about 1 1/2 minutes. This will take the flour taste out but allowing it to still thicken the sauce.  Season with salt and pepper

Add the milk and green chilies. Allow to cook for about 5 minutes until the sauce starts to thicken. If it is to thick, add more milk a little at a time until desired consistency. Season again with salt and pepper.

Add 1/2 of the cheese and stir until melted.

Now time to assemble

Pour a cup of the cheese sauce in with the shredded chicken. Stir everything together until all is coated.

Pour 1/2 of the remaining cheese sauce into the bottom of the casserole dish.

Take a tortilla and place a spoonful of the chicken mixture on one side.

Fold the tortilla over to the other side and pull back to tighten the mixture and roll into a log (kind of like a taquito)

Place it into the casserole dish and continue doing this with the remaining tortillas/chicken mixture. It may seem like there isn’t enough room, but you just have to push them together and they’ll all fit.

Pour the remaining cheese sauce on top of the enchiladas.

Sprinkle the remaining cheese on top of the cheese sauce.

Cover with foil. Cook in a 375* oven for 25 minutes. Remove the foil and cook for an additional 10 minutes. Remove from the oven. Sprinkle the green onions, olives and tomatoes on top (This is optional)

 

Making Spanish Rice

In a medium skillet, add 1 tbsp. of olive oil and 1 tbsp. of butter. Heat on medium for about 1 minute. Add the onions and bell pepper. Saute until the veggies are tender. Add the garlic and cook for another minute.

Add the rice. (If you want a nuttier flavor from your rice, saute for about 5 minutes until some of the  rice is browned) If not, continue on…

Add the taco seasoning, tomatoes and oregano. Stir to combine and cook for a minute.

Add your stock and stir.

Cover the pan and allow to cook for 25 minutes. (Do not remove lid or peak)

After 25 minutes, remove lid and fluff the rice with a fork.

 

For the pinto beans:

Place the beans in a small sauce pan. Add the cumin and season with salt and pepper. Heat on medium until bubbly and heated through.

 

Once everything is done. Set up everything and dig in!

Serve with hot sauce, salsa, sour cream and guacamole if you like.

Enjoy!

 

 

 

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