Wow, I can’t believe it’s May already! Time has been absolutely flying by. I feel like whenever I have deadlines looming in future time just gets away from me. Right now the deadlines are mostly work-related, but my impending half marathon is also out there. I have been only half-heartedly training so it should be interesting. I’m just hoping the weather will be nicer this year! Last year, they shut the race down just minutes after I crossed the finish line due to the extreme heat.

Last Friday I spoke briefly about how I had found so many great recipes on Kim’s blog, Feed Me, Seymour. I had to choose just one recipe for the swap, but I couldn’t stop myself from making another dish. So, today I share with you the other dish – garlic lime chicken enchiladas.

I adapted her recipe slightly and made a homemade enchilada sauce and used Mexican rice instead of plain white rice. If I’m ever short on time I will definitely use a canned sauce and white rice – this dish is so full of flavor that I’m sure it’s just as tasty the original way!

If you notice that the enchiladas seem a bit squished in the photo, well, it’s because they are. I couldn’t find my 9×13 pan anywhere.  I tore the kitchen apart looking for it and finally settled on using a smaller pan. I “found” the 9×13 pan a week later when my mom returned it to me 😉 Guess I need to keep better track of my bakeware, huh?

Garlic Lime Chicken Enchiladas
adapted from Feed Me, Seymour

enchilada sauce:
2 tablespoons canola oil
2 tablespoons flour
1/4 cup chili powder
8 ounces tomato sauce
1 1/2 cups low sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt

Mexican rice:
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1 cup uncooked white rice
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 cup tomato sauce
2 cups low sodium chicken broth

3 cloves minced garlic
1 thinly sliced red onion
juice of 1 lime
2 tsp. cayenne pepper
3 Tbsp. tomato paste
2 chicken breasts, cooked and shredded
2 cups cooked Mexican rice (recipe above)
1/4 cup cilantro, chopped and divided
2 cups enchilada sauce (recipe above)
1 tsp. olive oil
6 whole wheat flour tortillas
1 cup shredded cheddar jack cheese

1. To make the enchilada sauce, heat oil in a skillet over medium heat. Stir in flour and chili powder and cook, stirring constantly, until lightly brown. Gradually stir in remaining ingredients and stir until smooth. Cook for 10 – 15 more minutes, until slightly thickened.
2. To make the rice, heat oil in a large pan over medium-high heat. Add in onion and saute until translucent, 3 – 4 minutes. Add in garlic and rice and cook until rice is slightly toasted, about 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer, cover, and cook until rice is tender, about 20 minutes. Remove pan from heat and fluff with a fork.
3. To make the enchiladas, preheat oven to 375°F. Heat olive oil in a pan over medium-high heat. Saute onions until slightly soft. Add in garlic and saute for an additional minute. Stir in lime juice, cayenne pepper, and tomato paste.
4. Remove pan from heat and add in chicken, Mexican rice, and half the cilantro. Stir to combine.
5. To assemble: place tortillas on a clean surface. Put 2 large spoonfuls of filling onto each tortilla and roll tightly. Place seam side down in a 9×13-inch baking dish. Pour enchilada sauce on top of tortillas and top with shredded cheese. Bake in preheated oven for 10 minutes or until cheese is melted.
6. Sprinkle with remaining cilantro before serving.