Target: 6 × 4 inches · landscape

Chicken Enchiladas with Mexican Rice

75 min · 4 servings

Ingredients

□ 2 tbsp neutral oil, divided

□ 1 small yellow onion, diced

□ 3 garlic cloves, minced

□ 2 tbsp mild chile powder

□ 1 tsp ground cumin

□ 1 tsp dried oregano

□ 2 tbsp tomato paste

□ 3 3/4 cups chicken broth, divided

□ 2 cups cooked shredded chicken

□ 2 roasted poblano peppers, peeled and diced

□ 12 corn tortillas

□ 2 cups shredded Monterey Jack cheese, divided

□ 1 cup long-grain white rice

□ 1 ripe avocado

□ 1/2 cup sour cream

□ 1 lime

1. Heat oven to 375 F and oil the baking dish. Soften onion in oil; toast garlic, chile powder, cumin, oregano, and tomato paste.

2. Simmer the red sauce with 2 cups broth until lightly thickened. Toast rice, add tomato paste and 1 3/4 cups broth, then cover and cook.

3. Mix chicken, poblanos, 3/4 cup sauce, and 3/4 cup cheese. Toast tortillas until pliable and keep them covered.

4. Fill warm tortillas, roll tightly seam-side down, then add sauce and cheese. Bake at 375 F until molten with crisp edges.

5. Mash avocado, sour cream, and lime into crema. Rest enchiladas 5 minutes, fluff rice, and drizzle to serve.

Cook’s note: Warm tortillas before rolling and leave a few edges uncovered for a tender, not soggy, bake.