Tonight was Mexican night! Naturally with this cold weather, I was craving some comfort food. Warm up with some hearty chicken and cheese enchiladas, Mexican-spiced kidney beans, and flavor-bursting cilantro lime rice. Enjoy!
Time: 1 hour
- 1 lb chicken strips or tenders, raw
- 1 pack enchilada seasoning (you can use 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon black pepper and 1 teaspoon salt if you don't have enchilada seasoning)
- 1 tablespoon water
- 1 teaspoon sliced fresh jalapenos
- 6 flour tortillas
- 2 cans enchilada sauce (you can Google a DIY enchilada sauce recipe if you don't have the cans)
- 1/2 cup shredded cheese + 1 more tablespoon for toppings (optional)
- 1/4 cup Rotel diced tomatoes and green chilis (you can also use salsa)
- 2 tablespoons sour cream
- 1 cup white rice (I used basmati)
- 1 tablespoon fresh lime juice for boiling
- 1 teaspoon lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon salt
- 1 handful fresh cilantro leaves
- 1 can kidney beans
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- In a medium pot, bring 2 cups water to a boil for the rice.
- While the water is boiling, cut your chicken tenders into small cubes.
- Heat a medium-large skillet to medium heat and add the chicken cubes, enchilada seasoning packet & tablespoon of water.
- Stir the chicken so it's coated evenly. The water will start to evaporate and thicken into a sauce around the chicken. At this point, the chicken will start to be cooked through (about 5 mins). Add jalapeno slices and turn the heat off.
- When the water starts boiling, add the lime juice and the rice. Cook until the rice is done, then strain.
- Preheat your oven to 400 degrees. After the chicken mixture has cooled for 10 mins, add the shredded cheese and mix around.
- Fill each of the flour tortillas with the chicken and cheese mixture, rolling them up and placing them in a greased 13x9 inch Pyrex pan.
- Pour the enchilada sauce over the filled tortillas, coating them all over.
- Cover the pan with foil and bake on 400 degrees for 20 mins.
- Strain the rice and let cool for 10 mins.
- Pour the beans and bean seasonings in the skillet that the chicken was in, mix and let heat for about 5 mins until the seasonings are incorporated. Turn off the skillet and move to a serving bowl or plate.
- Put the rice back into the pot it was in before you strained it. Mix in the teaspoon of lime juice, lime zest, salt, and the handful of cilantro leaves. Taste it - if it needs more lime juice, you can add it while it's still hot so the liquid absorbs. The rice is now ready to be plated or set aside.
- Open the foil after 20 mins and sprinkle the remaining shredded cheese on top, allowing it to melt.
- Top with diced tomatoes and green chillies, or salsa, and sour cream. Serve with seasoned beans and cilantro lime rice!