Grilled Chicken Breast And Enchilada Recipe
GF - Marinated, charbroiled chicken breast, served with green chile, blue corn, cheese & onion enchilada & Spanish rice.
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Ingredients
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Marinated Chicken
Enchilada
Spanish Rice
Method
Marinating and Grilling Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes.
- 2
Preparing Enchiladas
- 3
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). In a baking dish, spread a thin layer of green chile sauce. Take a blue corn tortilla, fill it with shredded cheese and chopped onion, roll it up, and place seam side down in the baking dish. Repeat until all tortillas are filled.
- 4
Top and Bake
Pour remaining green chile sauce over the top and sprinkle with any leftover cheese. Bake in preheated oven for 20-25 minutes until cheese is bubbly and golden.
Making Spanish Rice
- 5
Cook the Rice
In a saucepan, heat a little oil and sauté garlic and bell pepper until soft. Add rice and stir for 1-2 minutes. Then add chicken broth, tomato sauce, salt, and pepper. Bring to a boil.
- 6
Simmer
Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
