Cheesy Enchilada Recipe
Served with rice & beans.
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Ingredients
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Enchiladas
Rice
Beans
Method
Enchiladas
- 1
- 2
Combine Ingredients
Stir in the shredded chicken, cumin, salt, and pepper. Mix well and remove from heat.
- 3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla, spoon some of the chicken mixture onto the center, sprinkle with cheddar and mozzarella cheese, and roll it up tightly. Place seam-side down in a greased baking dish.
- 4
Add Sauce and Bake
Once all tortillas are filled and placed in the baking dish, pour enchilada sauce over the top and sprinkle remaining cheese. Bake for 20-25 minutes until bubbly and golden.
Rice
- 5
Cook the Rice
In a medium saucepan, combine long-grain rice, water, and a pinch of salt. Bring to a boil.
- 6
Simmer
Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until rice is tender and water is absorbed. Fluff with a fork.
Beans
- 7
Prepare the Beans
In a small saucepan, heat canned black beans over medium heat. Stir in cumin and salt to taste. Heat until warmed through, about 5-7 minutes.