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Ingredients
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Enchiladas
Rice
Beans
Method
Enchiladas
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Tortillas
Heat the corn tortillas in a skillet over medium heat until softened, about 30 seconds on each side.
- 3
Assemble Enchiladas
Spread about 1/4 cup of shredded chicken and 2 tablespoons of enchilada sauce onto each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
- 4
Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- 5
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 6
Garnish and Serve
Remove from oven, garnish with sour cream and fresh cilantro before serving.
Rice
- 7
Rinse Rice
Rinse the long-grain white rice under cold water until the water runs clear.
- 8
- 9
Cook Rice
Add the rinsed rice to the pot, stirring for 2 minutes. Pour in chicken broth and add salt and black pepper. Bring to a boil, then reduce to low heat. Cover and simmer for 18-20 minutes until rice is tender.
- 10
Fluff and Serve
Remove from heat and let it sit for 5 minutes. Fluff with a fork before serving.
Beans
- 11
Prepare Beans
In a saucepan, drain and rinse the canned black beans.
- 12
- 13
- 14
Serve
Serve the beans warm alongside the enchiladas and rice.