Two Chicken Amigos Recipe

Prepare filling

In a small skillet over medium heat, warm 1 tbs oil. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent and fragrant. Add 2 cups shredded cooked chicken, 1/2 cup enchilada sauce, 1/2 cup shredded cheese, 1/2 tsp salt and 1/4 tsp black pepper. Stir until combined and heated through, about 2–3 minutes. Remove from heat and stir in 1 tbsp chopped cilantro if using.

Soften tortillas

Lightly brush both sides of each tortilla with a little oil (about 1 tbs total) and warm in a skillet over medium heat 15–20 seconds per side or wrap in a damp paper towel and microwave 20 seconds to make pliable. This prevents tearing when rolling.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon half of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in a small 8x6-inch (or similarly sized) baking dish so two enchiladas fit comfortably. Pour remaining 1/4 cup enchilada sauce over the top of both rolled enchiladas to coat lightly.

Bake

Bake uncovered in the preheated oven for 12–15 minutes until warmed through and cheese inside is melted. Remove from oven and keep warm while you prepare the cheese dip, rice, and beans.

While the enchiladas bake, make the cheese dip. In a small saucepan over low heat, combine 4 oz cubed processed cheese and 1/4 cup milk. Stir constantly until smooth and creamy, about 4–6 minutes. Stir in 1/4 tsp cumin and 1 tsp sliced pickled jalapeños if using. Taste and adjust thickness with a splash more milk if needed. Pour or spoon the warm cheese dip over the top of the baked enchiladas, then sprinkle the extra 2 tbs shredded cheese over the dip if desired. Return to oven for 1–2 minutes just to meld, or serve immediately.

While enchiladas bake or dip warms, prepare the rice. In a small saucepan, heat 1 tsp oil over medium heat. Add 1/2 cup rinsed long-grain rice and toast 1 minute. Stir in 1 cup water, 2 tbs tomato sauce, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While rice cooks, warm the beans. In a small skillet, heat 1 tsp oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes. Add 1/2 cup drained and rinsed canned beans, 1/4 tsp cumin and 1/4 tsp salt. Cook, stirring occasionally, until beans are heated through, about 4–5 minutes. Mash lightly with the back of a spoon for creamier texture if desired. Finish with 1/2 tsp lime juice if using.

Place the two enchiladas in the center of a plate. Spoon or pour any remaining cheese dip over the enchiladas. Add a scoop of the tomato rice to one side and the warmed beans to the other. Top enchiladas with 1 tbsp sour cream or crema, 1 tsp chopped cilantro, and a sprinkle of extra shredded cheese. Serve immediately.