Description
Delicious Chicken and Rice Enchiladas for Easy Family Dinners
Ingredients
Scale
- 500 grams Chicken Mince (Can substitute with turkey or plant-based mince.)
- 1 cup Brown Rice (Microwaveable options can save time.)
- 1 medium Onion (Shallots can be used as a milder alternative.)
- 2 tablespoons Taco Spice Mix (Store-bought or homemade mixes.)
- 10 Flour Tortillas (Whole wheat tortillas can be used for a healthier option.)
- 200 grams Perfect Italian Mexican Cheese (Shredded cheddar or jack cheese can be alternatives.)
- 1 cup Tomato Salsa (Fresh chopped tomatoes can replace this if preferred.)
- 2 tablespoons Olive Oil (Avocado oil can be a substitute.)
Instructions
- Preheat Oven: Set your oven to 200°C (or 180°C for fan-forced). While it warms up, grease a 3-liter rectangular ovenproof dish to ensure your enchiladas won’t stick.
- Prepare Salsa Base: Spread ⅓ cup of tomato salsa evenly across the bottom of your prepared dish.
- Cook Chicken Mince: Heat a splash of olive oil in a large non-stick frypan over medium-high heat. Add the chicken mince and cook until browned, about 5 minutes.
- Combine Filling Ingredients: Add the taco spice to the browned chicken, followed by cooked brown rice, beans, chopped spring onions, and 2 tablespoons of salsa. Stir until everything is well mixed.
- Fill and Roll Tortillas: On a flat surface, place a tortilla and add 2 heaping tablespoons of your chicken mixture and a tablespoon of cheese. Roll it up tightly and repeat for a total of 10 enchiladas.
- Top with Salsa and Cheese: In a jug, whisk together the remaining salsa and diced tomatoes. Pour this mixture over the assembled enchiladas and generously top with the remaining cheese.
- Bake Until Golden: Place the dish in the oven and bake for 25 minutes or until the cheese is bubbly and golden brown. Let it stand for 5 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Chicken Rice Enchiladas