Indulge in our Tex-Mex Trio: Flavorful Chicken Enchiladas smothered in a zesty sauce, served alongside our savory Beans and Rice, and paired perfectly with our fresh Guac and Chips. Experience the bold and satisfying flavors of the Southwest in every bite!
pico de gallo or other attractive Mexican-themed garnish (onions & cilantro, chopped)
sour cream
limes
12 corn tortillas
butter
Directions:
Simmer the chicken in heavily salted water, with the onion and garlic added, until the chicken is able to be pulled apart. Put the chicken in a bowl, and pull the chicken apart into separate strands or pieces. Hit it with lime juice and add salt if necessary.
Brown the tortillas in a little melted butter in a pan, maybe 30 seconds per side, and set aside. Pour ½ of the enchilada sauce in the bottom of a roasting dish or sheet pan. Working on one tortilla at a time, scoop a healthy portion of chicken down the middle. Then roll the tortilla around the chick, into a simple cigar shape, and place the rolled tortilla seam-side down in the roasting dish. Finish the other tortillas, nudging them against one another.
Pour the other ½ of the enchilada sauce over the top of the rolled enchiladas. Sprinkle the cheddar cheese evenly over the top. And roast the enchiladas until the cheese is browned, and sauce is bubbling, probably 20 minutes at 400℉.
Add some lime juice to the sour cream, to thin it a little, and drizzle this over the top. Add your garnish of choice.
For the beans, open the can and warm them in a saucepan.
For the rice, puree the can of tomatoes, add a healthy pinch of salt, and mix the tomato puree with the rice. Cook the rice however you like to cook rice (reduce the amount of liquid by about ½ cup, since the puree has its own liquid).
Smash - or mash - the avocados in a bowl. Add the juice of about 3 limes, and 2 lemons. Add a big’ish glug of olive oil (this helps the whole mixture emulsify or hold together better). Salt to taste, but aggressively.
Open the bag of chips.
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4 Servings