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Chicken enchiladas with green sauce and long-grain rice

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium

For the chicken enchiladas

2 tbsp. olive oil
1/2 large onion
2 cloves garlic, minced
2 boneless chicken breasts, thinly sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 tsp. dried chilli flakes
450ml green sauce, recipe follows
8 to 10 corn tortillas
225ml oil
240g shredded Cheddar/mozzarella mix
1) Preheat oven to 180C/Gas Mark 4.

2) In a large skillet heat 2 tbsp olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the pepper slices and dried chilli flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.

3) In a small skillet, add 250ml oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 250ml of green sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.

4) For the green sauce: Pulse all ingredients in a food processor until a nice salsa consistency is reached.

5) For the rice: Pour 725ml of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.

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