Try this Chicken Enchiladas with Mexican Rice and Re-fried Beans (integrated meal) recipe, or contribute your own.
Suggest a better descriptionDay before: Cook 3-4 chicken breasts (boil until 165 F internal temp), refrigerate.
Preheat oven to 350 degrees
(Rice) Puree in food processor (about 15 seconds, scraping down bowl if necessary):
- 2 ripe tomatoes (cored and quartered)
- 1 meduim onion (peeled, ends removed, quartered)
(Rice) Make sure pureed onions/tomatoes measure exactly 2 cups
(Rice) Seed, remove rib, and mince 2 jalapenos (set aside)
(Rice) Mince 1 jalapeno **with ribs and seeds included*** (set aside separately)
(Rice) Rinse rice in colander until water runs clear (2 minutes)
(Rice) Heat 1/3 cup canola oil until three grains of rice sizzle (2 minutes, medium-high heat - use Dutch Oven)
(Rice) Stir fry rice until golden/translucent (6-8 minutes)
(Rice) Reduce heat to medium, and add (saute for 1-2 minutes until fragrant):
- 2 seeded/ribbed/minced jalapenos (see above)
- 4 cloves minced garlic
(Rice) Stir in:
- puree mixture of tomatoes/onions (see above)
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
(Rice) Bring to a boil over medium-high heat.
(Enchilada filling) - grate cheddar cheese (divide as 1/2 cup and 1/4 cup separately)
(Rice) Bake covered in oven 15 minutes
(Enchilada filling) Saute 1 minced onion in 1 1/2 tablespoons vegetable oil (about 5 minutes)
(Enchilada filling) While sauteing onion, shred chicken breast meat
(Enchilada filling) Add and saute (about 30 seconds, to bloom spices):
- 3 cloves minced garlic
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 tablespoons ground cumin
- 1/2 teaspoon salt
- 2 teaspoons sugar
(Enchilada filling) Stir in and warm for 2-3 minutes until cheeses melt:
- shredded chicken
- 1/2 cup grated cheddar cheese
- 1 12 oz bottle of chunky salsa
- 1/2 package (8 oz) cream cheese
(Enchilada filling) stir in fresh chopped cilantro to taste
(Rice) Stir rice mixture
(Rice) Bake an additional 15-20 minutes (until liquid is absorbed and rice is tender)
(Rice) Remove rice from oven, set aside
(Enchiladas) Smear 9x13 pan with enchilada sauce
(Enchiladas) Roll 1/3 cup filling into each tortilla, placing seam side down in dish.
(Enchiladas) Spread remaining sauce over tortillas, sprinkle 1/4 cup grated cheese down center of enchiladas
(Enchiladas) Bake 15-20 minutes
(Beans) Saute 2 cloves minced garlic in 2 tablespoons canola oil
(Beans) Add (cook for about 5 minutes):
- 30 ounces canned pinto beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
(Beans) Smash beans, sprinkle with lime juice
(Rice) Stir in:
- 1/2 cup minced fresh cilantro leaves
- minced jalapeno **with seeds/ribs** (see above)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8068g) | ||
Recipe Makes: Servings | ||
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Calories: 12068 | ||
Calories from Fat: 2895 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 321.7g | 429 % | |
Saturated Fat 104.6g | 523 % | |
Monounsaturated Fat 143.8g | ||
Polyunsanturated Fat 55.5g | ||
Cholesterol 238.1mg | 73 % | |
Sodium 25545.6mg | 881 % | |
Potassium 13670.7mg | 360 % | |
Total Carbohydrate 1867.1g | 549 % | |
Dietary Fiber 196.8g | 787 % | |
Sugars, other 1670.3g | ||
Protein 415.8g | 594 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12068
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