Chicken Enchiladas and Mexican Rice

Ingredients

Buy

• 3 cups cooked shredded chicken
• 4 cups easy enchilada sauce , divided
• 16 corn tortillas
• 4 cups shredded mexican cheese , divided
• sour cream
• ½ medium onion , finely diced
• 1 roma tomato , diced
• 2 tablespoons tomato paste

On Hand

• salt and pepper, to taste
• 2 cups long grain white rice
• ¼ cup avocado oil
• 4 cloves garlic , minced
• 1 ½ teaspoons kosher salt , plus more to taste
• 3 ½ cups chicken broth
• ½ cup frozen veggies

Instructions

• Preheat oven to 350ºF.

• Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.

• In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.

• While cooking, In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce . Season with salt and pepper to taste.

• Warm the tortillas in a microwave for 1 minute, flipping the them halfway through until they’re warm and pliable.

• Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.

• Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.

• Bake for 20 minutes, until cheese is melted and bubbly.

• While baking, Add the onion , tomato , garlic and salt to the rice . Stir and saute for 30 seconds.

• Add the broth and tomato paste . Stir together to mix until the tomato paste has completely dissolved.

• Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, and let it sit for 5 minutes.

• Add the frozen peas and gently fluff the rice with a fork. Don't stir it. Taste and season with more salt if necessary.