Name: Las Fajitas Springdale - Mexican Restaurants Three Enchiladas, Rice, And Beans. Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 pieces Corn tortillas; 2 cups Cooked shredded chicken; 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Enchilada sauce; 1 cup Chopped onion; 2 tbs Olive oil; 0 to taste Sour cream (for serving); 0 to taste Fresh cilantro (for garnish); 1 cup Long-grain white rice; 2 cups Water; 1 tbs Olive oil; 0.5 tsp Salt; 1 can Canned black beans; 0.5 cup Chopped onion; 1 tsp Cumin; 1 tbs Olive oil; 0.5 tsp Salt

Carpineto - Chianti Classico - Italy

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the cooked shredded chicken and half of the enchilada sauce. Stir to combine and let simmer for about 2 minutes.

Prepare the Filling

On a clean surface, take a corn tortilla and place about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat for the remaining tortillas.

Fill the Tortillas

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese over the top.

Top with Sauce and Cheese

Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly. Serve topped with sour cream and fresh cilantro.

Serve

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of long-grain white rice and toast for about 2 minutes, stirring frequently.

Cook the Rice

Add 2 cups of water and 0.5 teaspoon of salt to the pan. Bring to a boil.

Add Water and Salt

Once boiling, reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.

Simmer

Remove from heat, let it sit for 5 minutes, then fluff with a fork before serving.

Fluff and Serve

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.

Prepare the Beans

Pour in the canned black beans (drained and rinsed) along with 1 teaspoon of cumin and 0.5 teaspoon of salt. Stir to combine.

Add Black Beans

Let the beans simmer for about 10 minutes, stirring occasionally until heated through.

Serve the beans warm alongside the enchiladas and rice.

Corn tortillas

Cooked shredded chicken

Shredded cheese (cheddar or Mexican blend)

Enchilada sauce

Chopped onion

Olive oil

Sour cream (for serving)

Fresh cilantro (for garnish)

Long-grain white rice

Water

Salt

Canned black beans

Cumin