Chicken Enchiladas with Mexican Rice

Tender chicken and roasted poblanos are tucked into sturdy corn tortillas, covered with a mild red chile sauce, and served with fluffy Mexican rice and cool avocado-lime crema.

75 min

4 servings

Chicken enchiladas with melted cheese and red sauce are served beside Mexican rice and avocado-lime crema.

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

Equipment

9-by-13-inch baking dish · Large skillet · Medium saucepan with lid · Mixing bowl · Clean kitchen towel

Protect the tortillas

Briefly dry-toast and towel-hold each tortilla; this makes it flexible for rolling without soaking it in sauce.

Build each plate

Spoon rice alongside the enchiladas, then add crema at the table so its limey freshness stays distinct.

Heat and make sauce

01. Heat the oven to 375 F and lightly oil the baking dish so the first layer of sauce does not stick.

02. Cook the onion until soft, then toast the garlic, chile powder, cumin, oregano, and tomato paste until fragrant.

03. Whisk in 2 cups broth and simmer until the red sauce lightly coats a spoon; keep it warm for assembly.

Cook the rice

04. Toast the rice before adding tomato paste and 1 3/4 cups broth; cover and cook gently until the grains are tender and separate.

Fill the enchiladas

05. Mix chicken, poblanos, sauce, and cheese only until coated, keeping the filling moist rather than wet.

06. Toast the tortillas just until flexible, then hold them under a towel so they do not crack while rolling.

07. Spread sauce in the dish, roll the filled tortillas tightly, and arrange them seam-side down in one layer.

Bake and finish

08. Cover the centers with sauce and cheese but keep a few edges exposed, then bake at 375 F until the cheese melts and browns.

09. Mash avocado, sour cream, and lime into a smooth, drizzly crema while the casserole bakes.

10. Rest the enchiladas 5 minutes, fluff the rice, and serve with crema once the sauce has settled.