Cheesy Chicken and Rice Enchiladas

Author: Shay Dorion
Total Time: 40 mins
Yield: 4 servings

Ingredients

• 2/3 cup red enchilada sauce
• 1 lb. chicken breast
• 1 cup uncooked rice
• 4 scallions; thinly sliced (separate white from green)
• 2 Tbsp. salted butter
• 8 4 inch flour tortillas
• 8 oz sweet peppers; thinly sliced
• 4 oz. monterey Jack Cheese; grated
• 1/2 cup sour cream
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin

Directions

1. Preheat oven to 450 degrees F
2. Cook rice with 2 cups of water, a pinch of salt, and all spices (garlic powder, paprika, cumin)
3. Heat Butter in medium sized saucepan. Pat dry chicken, season with salt and pepper, cook until lightly browned
4. Remove chicken; add peppers and scallions, and cook for 3-4 mins
5. In the meantime, shred the cooked chicken breast
6. Mix together chicken, peppers, rice, and sour cream in a medium sized mixing bowl.
7. Stuff mixture inside tortillas. Roll, then place seam side down in a casserole dish. Top with Enchilada sauce and grated cheese
8. Bake in oven for 9-11 mins.

Notes

You can use premade or store-bought enchilada sauce if you want, but this recipe really shines if you make your own

This dish has enough flavor and body that it can very easy to adapt into a vegetarian option by simply omitting the chicken.