This is a recipe based loosely on something I found here. It was surprisingly difficult to find a recipe which didn't require the use of canned cream of chicken soup.
I suspect that the exact recipe is pretty flexible here; it's basically just a bunch of stuff, rolled up in a tortilla and stuck in the oven until hot.
Ingredients:
| 1/2 pound | chicken breast |
| 1 cup | dry rice |
| 1 (10 oz) can | black beans |
| 1 (28 oz) can | diced tomatoes |
| 1 | garlic clove, crushed |
| 1 tsp*** | cayenne pepper |
| salt and pepper | |
| 6 tsp | butter |
| 1 | large onion, chopped |
| 1/2 | red bell pepper, chopped |
| 2 | jalapeno peppers, seeded and minced |
| 1 (8 oz) box | cream cheese |
| 1/2 tsp*** | cayenne pepper |
| 1 | garlic clove, crushed |
| 1/2 tsp | paprika |
| 1/2 tsp | chili powder |
| 1/2 tsp | ground cumin |
| 1 (10 oz) can | red enchilada sauce |
| 10 | small flour tortillas |
| 1 (4 oz) can | sliced black olives |
| 1/2 cup | green onions, chopped |
| shredded cheddar cheese |
***This was spicy. I recommend using only half this amount of cayenne in the future.
Procedure:
Preheat oven to 350F.
Rub chicken with cayenne, garlic, salt, and pepper (the ones listed before butter). Drain diced tomatoes, reserving juice. Add water or broth to the juice until you have 2 cups of fluid. Put the chicken, rice, beans, and tomato juice in a baking dish. Add about half of the tomato chunks. Bake until the chicken is no longer pink and the rice is done, about 45 minutes.
Set aside the rice and beans. Shred the chicken with a pair of forks and set it aside.
 |  |
Put the butter, onions, and peppers in a frying pan and stir over medium heat until the onions start to become clear. Stir in cream cheese and spices until smooth. Stir in the chicken and set aside.
 | |
|---|---|
 |  |
Mix the can of enchilada sauce into the remaining half of the tomato chunks. Pour half of the sauce into the bottom of a 9x13 pan. Wrap the enchiladas (shown) and put them, seam side down, in the pan. They may overlap some; I ended up fitting 8 in one pan and putting the other two in a separate pan. Pour the rest of the enchilada sauce over the top. Add shredded cheese, olives, and green onions. Bake until the insides are bubbly, about 30 minutes.
At this point you may need to reheat the rice and beans (you might as well put them in the oven for the last five minutes of baking). Serve with salsa, sour cream, avocados, chips, and whatever else sounds good. Serves 6-8.
These are delicious. The only change I would make, as I said before, is reducing the amount of cayenne. I think more enchilada sauce would be appropriate as well -- the online recipe recommended a 28 ounce can, not a 10 ounce one. That would make it a lot goopier, as I suppose most enchiladas are, but I wouldn't say it's necessary.
One thing to note about this recipe is that it takes a long time. Overall the chicken spends 75 minutes in the oven so preparation time will be around two hours, perhaps a bit more.
I will be making these again.
No comments:
Post a Comment