Simple Enchiladas

Ingredients

Buy

• 18 oz chicken breast
• 8 large taco-sized flour tortillas
• 4 oz Shredded monterey jack cheese
• 1 8-Oz Can tomato sauce
• 2 scallions
• ½ cup sour cream
• 2 bell pepper

On Hand

• 1 cup white rice
• salt
• black pepper

Instructions

• Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt , and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.
• Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the bell pepper . Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions , separating the white bottoms and hollow green tops.
• In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chicken breast . Cook, stirring frequently until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions . Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and black pepper . Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Transfer to the bowl of cooked rice. Add half the sour cream and stir to combine. Taste, then season with salt and black pepper if desired.
• Place the tortillas on a work surface. Spread about 3 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the monterey jack . Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
• Meanwhile, season the remaining sour cream with salt and black pepper . Serve the baked enchiladas garnished with the sliced green tops of the scallions and seasoned sour cream . Enjoy!