Lunch Enchilada Recipe
One enchilada, served with rice and beans.
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Ingredients
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Enchiladas
Rice
Beans
Method
Enchiladas
- 1
- 2
Prepare Tortillas
Heat the tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 3
Assemble Enchiladas
Place about 1/4 cup of the chicken filling on each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- 4
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the shredded cheese on top.
- 5
Rice
- 6
Cook Rice
In a saucepan, combine the white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and water is absorbed.
Beans
- 7
Prepare Beans
In a saucepan, heat the canned black beans over medium heat. Add ground cumin, garlic powder, and salt to taste. Stir occasionally and cook until heated through, about 5-7 minutes.
