Grilled Chicken Enchiladas Recipe
Grilled shredded chicken, Verde sauce, Monterey jack cheese, tomato salsa, coleslaw, red rice, southwest sour cream, black beans
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Ingredients
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For the Enchiladas
For the Toppings
For the Red Rice
Method
Preparing the Red Rice
- 1
Cook the Rice
In a saucepan, heat the vegetable broth, tomato sauce, chopped onion, minced garlic, and cumin. Bring to a boil.
- 2
Simmer the Rice
Add the long grain rice to the boiling mixture. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and liquid is absorbed. Season with salt to taste.
Assembling the Enchiladas
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
- 4
Fill the Tortillas
Take a tortilla and spread a couple of tablespoons of shredded grilled chicken in the center. Drizzle some verde sauce and sprinkle with Monterey jack cheese.
- 5
Roll the Enchiladas
Roll the tortilla tightly around the filling and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 6
Top with Sauce and Cheese
Once all enchiladas are in the dish, pour remaining verde sauce over the top and sprinkle with the remaining Monterey jack cheese.
- 7
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serving the Enchiladas
- 8
Prepare the Toppings
While the enchiladas are baking, prepare your toppings. In a bowl, combine coleslaw mix and any additional seasonings you desire.
- 9
Serve
Once the enchiladas are done baking, serve them hot topped with tomato salsa, coleslaw, a dollop of southwest sour cream, and a side of black beans.