You are here

Chicken Enchiladas and Mexican Rice from Erica's Cocina ;O)

Ericas.Cocina's picture
  Chicken breasts 2
  Salt To Taste
  California chili pods 1 1⁄2 Ounce (1/2 Bag)
  Garlic 1 Clove (5 gm)
  Dry oregano 1 Teaspoon
  Iceberg lettuce 1⁄2 , finely chopped
  Cotija cheese 1 Tablespoon
  Mexican sour cream/Sour cream 1 Tablespoon
  White rice 1 Cup (16 tbs)
  Chopped onions 1⁄3 Cup (5.33 tbs)
  Tomato 1 Large, diced
  Olive oil 1 Tablespoon
  Water 2 Cup (32 tbs)
  Chicken bouillon 1 1⁄2 Tablespoon

Wash chicken breasts thoroughly. Place in pot, add enough water to cover breast and bring to boil (this will get rid of any yucky stuff left in the chicken). In another pot, bring to boil about a quart of water. Transfer chicken from first pot as soon as it starts to boil. Bring to boil. Add slice of onion and salt to taste. Let boil uncovered for 20 minutes. Let your sense of smell embraces the chicken and onion fragrance.

Place chicken breast in a plate and let them cool down. Shred chicken. Set aside.

In another pot, add California chili pods (another one of my favorite scents), garlic, and onion. Add water to cover the chilis. Boil for 10 minutes. In a blender, add chilis, onion, garlic, oregano, salt to taste, and water used to boil the chilis in. Puree and transfer in to a 6in bowl. Set aside.

Your set up should look something like this to make it easier for you. I also have the rice and salsa ingredients cooking while I’m making the enchiladas to buy some time (Go to my Blog to view step by step pictures of recipe directions,

In a pan, add a couple of tablespoons of olive oil. Heat up oil using low/ medium heat. Dip both sides of the tortilla in the tasty enchilada sauce you just made. Place the tortilla in the pan. Cook for about a minute and then turn over using spatula. Cook for another minute. The oil will run low, depending on the amount of enchiladas you are making. Add oil as needed. Try not to overcook the tortilla, you just want to soften it not make it crunchy. Transfer it to a plate, add whatever amount of chicken you desire and roll up. You can use a fork to assist you so you do not burn your little fingers. Now put it in a serving dish lined with napkins to catch the extra grease. Continue to do this for as many enchiladas you want to make. Unused enchilada sauce can be stored in the fridge for about a week or you can discard unused portion or use it alllll up ;O) which is what I usually do.

Now for the Mexican Rice:

Dice tomato and onion. Leave garlic whole. I like to put it in whole. Just make sure you take it out when rice is done so nobody bites into it :O)

Wash rice until water runs clear and set aside in colander to let dry. Chop onion and tomato. Set aside. Add a tbsp of olive oil to pan. Add rice and garlic clove to hot oil; cook until lightly browned in low/med heat. Add onion and cook until transparent.

Add tomato and cook for 5 minutes.

Add water and bouillon. Bring to boil and reduce to low heat. Heat covered for 20 minutes. This is what your beautiful and tasty end result will look like.

Now to bring it all together :O)

In a plate, place the amount of enchiladas you and your guest want to eat. On top, garnish with lettuce, Mexican sour cream, cotija cheese, and salsa. Rice on the side. Hasta la proxima!!

Buen provecho!

**To view recipe with step by step pictures go to:

Recipe Summary

Difficulty Level: 
Everyday, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
When I woke up today, I was ecstatic to see what a wonderful morning it was. The past week here in The City of Angels was rather cold and wet, so waking up to see that the Sun had finally broken through gave me quite the bit of joy. So much so, I thought today is a perfect day to make some Chicken Enchiladas. Enchiladas always remind me of Summer weekends spent with my family. All 421 of them… what!! I’m Mexican and darn proud of having 12 aunts and uncles ;O) I remember how we would all sit outside enjoying stories we’d all heard a thousand times, told 6 different ways, by 4 different people, while embracing the smell of the California chili, garlic, and rice in air. I can close my eyes right now and see everyone enjoying each other’s company and laughter as we all devoured each tortilla smothered in enchilada sauce with chicken rolled inside of it; topped with lettuce, Mexican sour cream, salsa, and cotija cheese. On the side, we always had some Mexican rice with it. YUMMY…. although my personal trainer recently told me I should start cutting back on my carbs if I know what’s good for me. Damn her. Damn her I Say ;O) Sooo with all these memories and the sun shining, I ran to Fresh N Easy, grabbed some chicken, California chili pods, tortillas, tomatoes, onions, lettuce, sour cream, and cotija cheese. All of this for under 20 bucks!!! Doesn’t get better than that! Not only is this dish amazingly good, but also during these difficult times it is also pretty darn economical. 2 Gold Stars for me yay!
Chicken Enchiladas with Mexican Rice

Rate It

Your rating: None
Average: 4.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 35.5 mg11.8%

Sodium 194.1 mg8.1%

Total Carbohydrates 33 g11%

Dietary Fiber 4.4 g17.8%

Sugars 2.3 g

Protein 17 g34.4%

Vitamin A 51% Vitamin C 18.4%

Calcium 5.7% Iron 13.9%

*Based on a 2000 Calorie diet


Danny Mackey's picture
Danny Mackey's picture
Chicken Enchiladas And Mexican Rice From Erica's Cocina ;O) Recipe, Chicken Enchiladas With Mexican Rice