Paulas Best Chicken And Rice Enchiladas Food

CHICKEN ENCHILADAS WITH GREEN SAUCE AND LONG-GRAIN RICE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet heat 2 tablespoons 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 bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
• In a small skillet add 1 cup 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 1 cup 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.
• For the Green Sauce:
• Pulse all ingredients in a food processor until a nice salsa consistency is reached.
• For the Rice: Pour 3 cups 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.

CHICKEN AND RICE ENCHILADAS

Steps:

• Preheat your oven to 350° and place chicken on a foiled lined quarter sheet pan. Drizzle with a little oil and season with salt and pepper. Bake until fully cooked, about 20-25 minutes. Allow to cool slightly before shredding with two forks. Once the chicken has baked, increase your oven temperature to 400°.
• Meanwhile, sauté the onions, bell pepper and jalapeño in 2 teaspoons of olive oil over medium to medium-low. Once softened -- 5 to 8 minutes -- add in garlic and cook for 1 to 2 minutes.
• Toss shredded chicken with rice, sautéed vegetables, cilantro, a few pinches of salt and 1/3 cup of the enchilada sauce. Pour and additional 1/3 cup of the sauce into the bottom of your baking dish.
• Spoon filling mixture onto one side of the tortilla, roll and place seam-side down into the pan. Repeat with remaining filling and tortillas. Pour the remaining enchilada sauce over top of the enchiladas, sprinkle with grated cheddar, cover tightly with foil and bake for 20 to 25 minutes or until the cheese is melted.
• Serve with desired toppings and enjoy!

CHICKEN AND RICE ENCHILADAS

Steps:

• Line 2 (3 1/2-quart) baking dishes with aluminum foil, letting foil extend over sides of pans; spray foil with nonstick cooking spray. Spread about 2 tablespoons enchilada sauce in bottom of each pan. In a medium saucepan, melt butter over medium heat. Add rice mix, reserving seasoning packet, and cook, stirring constantly, for 2 minutes or until rice is lightly browned. Stir in 2 cups water, diced tomatoes, onion, and reserved seasoning packet. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes or until rice is tender. Spoon rice mixture into a large bowl. Add cream cheese, stirring until cheese is melted. Add chicken and next 4 ingredients, stirring until combined. Spoon 1/2 cup chicken mixture onto each tortilla, and roll up tightly. Place seam side down in prepared pans. Pour remaining enchilada sauce over tortillas; top with Monterey Jack cheese. Cover casseroles with foil, and freeze. Once frozen, using foil as handles, remove casseroles from dishes, and wrap each tightly in foil and then in plastic wrap. Freeze up to 1 month. To bake, remove plastic wrap, and return foil-wrapped casserole to baking dish. Let casserole thaw overnight in refrigerator. Preheat oven to 350°. Bake covered for 45 minutes. Uncover, and bake until hot and bubbly. Garnish with cilantro, if desired. Serve with chips and salsa.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.