Chicken Enchiladas with Yellow Rice and a Chipotle Honey Salad

Servings:
Chicken Enchiladas with Yellow Rice and a Chipotle Honey Salad 4.83/5 (24 votes)

This is a traditional chicken enchilada recipe, but instead of cooking the chicken we use a rotisserie chicken for ease. Then add a little green salsa to the sauce and you have a restaurant quality meal! The yellow rice is really nice and the salad is perfect. You are going to love the flavor profile in the vinaigrette.

Chicken Enchiladas

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 cups rotisserie chicken
  • 15 oz white beans, drained and rinsed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 8 flour tortillas, or corn
  • 3/4 cups Monterey Jack cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 1/2 cup green salsa, or 4oz chopped green chile
  • 3/4 cups Monterey Jack cheese

DIRECTIONS

  1. Preheat oven to 400.
  2. Toss chicken and beans in a large bowl with paprika, garlic salt, and pepper.
  3. Divide chicken and beans evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  4. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with olive oil.
  5. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken stock then bring it to a boil. Stir consistently until it thickens and then remove it from the heat.
  6. Stir in sour cream and green salsa (or green chilis).
  7. Pour the sauce evenly over enchiladas.
  8. Top with remaining 3/4 cup cheese and bake for 20 minutes or until cheese is melted and sauce near edges of baking dish is bubbly.
  9. Transfer dish to the top rack, turn on the broiler and brown the top for a couple of minutes. Watch closely!

Nutritional Information

Serving Size 333g Calories 661 Fat 27 Sat Fat 16 Carbs 64 Fiber 13 Sugars 2 Protein 41.

Yellow Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced or pressed
  • 1 teaspoon ground turmeric
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 bay leaf

DIRECTIONS

  1. Saute onion in butter over medium high heat until tender.
  2. Add garlic and saute another minute.
  3. Add remaining ingredients, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  4. Remove lid, discard bay leaf, fluff, and serve.

Nutritional Information

Serving Size 105g Calories 153 Fat 4 Sat Fat 2 Sodium 417 Carbs 24 Sugars 0 Fiber 0 Protein 3.

Chipotle Honey Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4 cups baby mixed greens
  • 1/2 cup radish, sliced
  • 1 carrot, thinly sliced
  • Vinaigrette
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chipotle chile powder, or regular chili powder
  • 1/4 teaspoon garlic powder

DIRECTIONS

  1. Combine viniagrette with a whisk and drizzle over greens.

Nutritional Information

Serving Size 169g Calories 205 Fat 11 Sat Fat 1 Sodium 250 Carbs 23 Sugars 10 Fiber 6 Protein 3.

NOTES

KID NOTE: They did great with the enchiladas and rice. Didn’t care for the salad so I served carrot sticks.

VEGETARIAN TIP: Skip the chicken and double the beans.

GLUTEN FREE MODIFICATIONS: Use corn tortillas and rice flour.

 

6 Comments

  1. Femmeaccident says:

    We loved the vinaigrette!

  2. shivanisaini says:

    Can I use canned enchilada sauce? I bought it for another meal that I never made.

  3. princessbrulee says:

    The enchiladas were delicious and so quick to make! My family loved this meal.

  4. milnamow says:

    The enchiladas were so tasty! Thx for the quick recipe for sports crazy nights.

  5. parkerflyhi says:

    The enchiladas were great, however the rice did not have much flavor.

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