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Three Enchiladas, Rice, And Beans. Recipe

Name: Las Margaritas - Mexican Restaurants Three Enchiladas, Rice, And Beans. Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 units Corn tortillas; 2 cups Shredded cooked chicken; 1 cup Enchilada sauce; 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Sour cream; 0.5 cup Chopped fresh cilantro; 1 cup Long-grain white rice; 2 cups Chicken or vegetable broth; 1 tbs Olive oil; 2 tsp Garlic, minced; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 can (15 oz) Canned black beans, rinsed and drained; 0.5 cup Onion, chopped; 1 tsp Cumin; 1 tsp Chili powder; 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper

Inspired by Las Margaritas - Mexican Restaurant

Time1h

Serves4

Make Three Enchiladas, Rice, And Beans. Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Enchiladas

6 units Corn tortillas

2 cups Shredded cooked chicken

1 cup Enchilada sauce

1 cup Shredded cheese (cheddar or Mexican blend)

1 cup Sour cream

1/2 cup Chopped fresh cilantro

Rice

1 cup Long-grain white rice

2 cups Chicken or vegetable broth

1 tbs olive oil

2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Beans

1 can (15 oz) Canned black beans, rinsed and drained

1/2 cup Onion, chopped

1 tsp Cumin

1 tsp Chili powder

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Enchiladas

Prepare the Filling

In a mixing bowl, combine the shredded cooked chicken with half of the enchilada sauce and mix well.

Assemble the Enchiladas

Preheat the oven to 350°F (175°C). Take one corn tortilla, spoon about 1/4 cup of the chicken mixture into the center, sprinkle with some shredded cheese, and roll tightly. Place seam side down in a baking dish. Repeat for the remaining tortillas.

Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.

Bake

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Garnish

Remove from the oven and let sit for a few minutes. Serve topped with sour cream and chopped cilantro.

Rice

Sauté Garlic

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook Rice

Add the rice to the saucepan and stir to coat. Pour in chicken or vegetable broth, and add salt and black pepper. Bring to a boil.

Simmer

Reduce heat to low, cover, and let simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.

Fluff and Serve

Remove from heat, fluff the rice with a fork, and let it sit covered for an additional 5 minutes before serving.

Beans

Prepare Beans

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.

Add Spices and Beans

Stir in cumin, chili powder, salt, and black pepper. Add the rinsed black beans and stir well to combine.

Simmer

Cook for an additional 5-7 minutes until the beans are heated through and flavors meld together.

Serve

Remove from heat and serve warm as a side dish.