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
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
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
- 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.
- 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.
- 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.
- Remove pan from heat and add in chicken, Mexican rice, and half the cilantro. Stir to combine.
- 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.
- Sprinkle with remaining cilantro before serving.