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Chicken Enchiladas and Mexican Rice from Erica's Cocina ;O) Recipe
|California chili pods||1 1⁄2 Ounce (1/2 Bag)|
|Garlic||1 Clove (5 gm)|
|Dry oregano||1 Teaspoon|
|Iceberg lettuce||1⁄2 , finely chopped|
|Cotija cheese||1 Tablespoon|
|Mexican sour cream/Sour cream||1 Tablespoon|
|White rice||1 Cup (16 tbs)|
|Chopped onions||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, diced|
|Olive oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chicken bouillon||1 1⁄2 Tablespoon|
Calories 245 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 35.5 mg
Sodium 194.1 mg8.1%
Total Carbohydrates 33 g11%
Dietary Fiber 4.4 g17.8%
Sugars 2.3 g
Protein 17 g34.4%
Vitamin A 51% Vitamin C 18.4%
Calcium 5.7% Iron 13.9%
*Based on a 2000 Calorie diet
Place chicken breast in a plate and let them cool down. Shred chicken. Set aside.
In another pot, add California chili pods (another one of my favorite scents), garlic, and onion. Add water to cover the chilis. Boil for 10 minutes. In a blender, add chilis, onion, garlic, oregano, salt to taste, and water used to boil the chilis in. Puree and transfer in to a 6in bowl. Set aside.
Your set up should look something like this to make it easier for you. I also have the rice and salsa ingredients cooking while I’m making the enchiladas to buy some time (Go to my Blog to view step by step pictures of recipe directions, http://ericascocina.com).
In a pan, add a couple of tablespoons of olive oil. Heat up oil using low/ medium heat. Dip both sides of the tortilla in the tasty enchilada sauce you just made. Place the tortilla in the pan. Cook for about a minute and then turn over using spatula. Cook for another minute. The oil will run low, depending on the amount of enchiladas you are making. Add oil as needed. Try not to overcook the tortilla, you just want to soften it not make it crunchy. Transfer it to a plate, add whatever amount of chicken you desire and roll up. You can use a fork to assist you so you do not burn your little fingers. Now put it in a serving dish lined with napkins to catch the extra grease. Continue to do this for as many enchiladas you want to make. Unused enchilada sauce can be stored in the fridge for about a week or you can discard unused portion or use it alllll up ;O) which is what I usually do.
Now for the Mexican Rice:
Dice tomato and onion. Leave garlic whole. I like to put it in whole. Just make sure you take it out when rice is done so nobody bites into it :O)
Wash rice until water runs clear and set aside in colander to let dry. Chop onion and tomato. Set aside. Add a tbsp of olive oil to pan. Add rice and garlic clove to hot oil; cook until lightly browned in low/med heat. Add onion and cook until transparent.
Add tomato and cook for 5 minutes.
Add water and bouillon. Bring to boil and reduce to low heat. Heat covered for 20 minutes. This is what your beautiful and tasty end result will look like.
Now to bring it all together :O)
In a plate, place the amount of enchiladas you and your guest want to eat. On top, garnish with lettuce, Mexican sour cream, cotija cheese, and salsa. Rice on the side. Hasta la proxima!!
**To view recipe with step by step pictures go to: http://ericascocina.com