46: Chicken Enchiladas with Tomato Rice and Bean Salsa

A delightful tex-mex meal!

Chicken Enchilada Recipe:

3 grilled chicken breasts (Marinate chicken breasts in salt, cayenne pepper and lime juice for 30 minutes and grill), cut into long slices
4 wheat tortillas
1 cup roasted pepper and tomato sauce (see recipe here)
1/2 can whole kernel yellow corn
1/2 can black beans
1 cup cheese (I used a mix of cheddar and mozzarella)

Pre-heat oven to 450 F. Butter a glass baking dish and pour 1/2 cup sauce and spread in the dish and set aside. Heat a pan and warm the wheat tortillas until they are soft and fluffy. Place a spoon of the corn and a spoon of the black beans and chicken strips inside a tortillas and roll. Place the roll with the open side down in the baking dish. Roll the rest of the tortillas similarly and place side-by-side in the baking dish. Pour the remaining sauce over the tortillas and sprinkle cheese. Place the dish in the oven and bake for 17-20 minutes (until the sauce boils and the cheese on top is lightly browned).

Tomato Rice Recipe:

2 cups cooked rice
1 medium onion, finely chopped
2 medium Roma tomatoes, finely chopped
1 tsp turmeric powder
2 tsp cayenne pepper
salt to taste
chopped cilantro for garnish

Heat oil in a pan and saute onions until golden brown. Add a little salt, turmeric powder, cayenne pepper and then the chopped tomatoes and fry until the tomatoes are cooked and form a nice paste. Add the rice and mix well on low heat until the rice lightly fried.

Bean and Corn Salsa:

Mix 1/2 can black beans, 1/2 can corn, 1/2 onion finely chopped, 1 medium tomato finely chopped, chopped cilantro and juice from 1/2 lime and salt to taste.

Serve the chicken enchiladas with the rice and salsa and sit back and enjoy some home cooked Tex-mex with margaritas.