Enchilada, Rice & Refried Beans Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds. Add shredded chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine and warm through for 2–3 minutes. Remove from heat and stir in chopped cilantro if using.

Warm tortillas

In a separate skillet, heat remaining 1 tablespoon oil over medium-high. Quickly warm each tortilla 20–30 seconds per side until pliable (do not brown heavily). Keep warm wrapped in a clean towel to prevent tearing.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce (prepared in the sauce section) across the bottom of a 9x13 inch baking dish to lightly coat. Place a warmed tortilla on a flat surface, spoon about 1/4 cup of the chicken filling down the center, sprinkle with 2–3 tablespoons shredded cheese, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.

Top and bake

Pour remaining enchilada sauce evenly over the rolled tortillas so they are well coated. Sprinkle remaining 1 cup shredded cheese over the top. Bake in preheated oven 18–22 minutes, until cheese is melted and sauce is bubbling. If you prefer a browned top, broil 1–2 minutes while watching closely.

In a small saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour to create a roux and cook, whisking, about 1 minute. Add chili powder, ground cumin, garlic powder, onion powder and dried oregano; stir for 30 seconds to bloom the spices. Whisk in tomato paste until incorporated, then slowly add tomato sauce and chicken broth, whisking to remove lumps. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and adjust to taste. Keep warm until ready to pour over enchiladas.

In a medium skillet, heat 2 tablespoons lard or oil over medium heat. Add 1/2 finely chopped onion and cook until translucent, 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Add cooked pinto beans and 1/2 cup water or reserved bean liquid.

Mash the bean mixture with a potato masher or the back of a spoon until mostly smooth, leaving some texture if desired. Stir in 1/2 teaspoon ground cumin and 1 teaspoon salt. If mixture is too thick, add additional water, 1 tablespoon at a time, to reach a creamy refried consistency. Finish with 1 tablespoon lime juice if using. Keep warm and adjust seasoning.

Rinse rice under cold water until water runs clear; drain well. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add 1/2 chopped onion and cook until softened, about 3 minutes. Add 1 teaspoon minced garlic and cook 30 seconds.

Add the rinsed rice to the pan and toast, stirring frequently, about 2–3 minutes until edges become lightly golden. Stir in 3/4 cup tomato sauce, 2.5 cups chicken broth, 1 teaspoon salt and 1/2 teaspoon ground cumin. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and gently fold in 1/2 cup frozen peas and carrots if using; the residual heat will warm them. Adjust seasoning to taste.

Plate: Spoon a serving of Mexican rice and a portion of refried beans alongside 2 enchiladas per person. Top enchiladas with additional shredded cheese if desired and garnish with chopped cilantro or green onions. Add a dollop of sour cream and a lime wedge on the side.

Servings: Serve hot. Leftovers: Store enchiladas, rice and beans separately in airtight containers in the refrigerator for up to 3–4 days. Reheat covered in oven (350°F/175°C) until warmed through or microwave in 1–2 minute intervals.