Chicken Enchiladas

Hearty enchiladas with great interplay of heat from different peppers. Culantro provides authentic flavor. Can be made with beef.

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Step 1

Cut chicken into cubes. Sauté with a touch of olive oil for a couple minutes until barely cooked. Then dump on plate.

Step 2

Start rice per package while continuing on with chicken.

Step 3

Shred chicken with cross fork ripping.

Step 4

Sauté onion and garlic in olive oil for 5 minutes.

Step 5

Add shredded chicken, 1/2 can of enchilada sauce, Culantro, salsa, chilis, peppers, and spices. Simmer for 20 minutes. Cook off excess moisture.

Step 6

Preheat oven to 350°

Step 7

Coat baking dish with oil and thin coating of enchilada sauce. Assemble tortillas with spoonful of rice, spoonful of refried beans, and fill with chicken mixture and cheese. Fold into rolls, put in baking dish and coat with remaining 1/2 can of enchilada sauce. Make sure all tortilla shell is coated to prevent drying out. Put remaining refried beans in oven safe bowl. Bake tortillas and refried beans for 20 minutes. Cover remaining rice and keep warm.

Step 8

Serve enchiladas with sides of rice and beans. Add salsa and sour cream per preference.