Winston Churchill

Wednesday, March 23, 2011

Burrito Chicken Enchiladas

I love Mexican food and am always looking for new recipes to try.  I found this recipe here and thought these enchiladas sounded so delicious.  I made them Sunday for dinner and they were a huge hit.  Zack told me they were the best enchiladas he's ever had and is already asking me when I'll make them again.

I did modify the sauce a little bit because we're not big fans of sweet sauces and added green chilies to the rice - I love the flavor of green chilies!  Here's my modified version.  They're a little bit of work but well worth the effort so give 'em a try.  You can thank me later.   :)

Burrito Chicken Enchiladas

Santa Fe Lime Rice
2 TBSP butter
1/4 tsp cumin
1/4 tsp salt
1 tsp fresh crushed garlic
1/3 cup chopped cilantro
1 cup rice, either long grain or basmati
2 cups chicken broth
1 small can diced green chilies
Juice of 1/2 lime (approx 1/2 to 3/4 tsp)

Melt butter in a pot and add cumin, salt, garlic and cilantro.  Add rice and cook over medium heat for 2 minutes stirring constantly.  Add broth, green chilies and lime juice; return to simmer.  Turn heat to low, cover and cook about 30 minutes.  Set aside.

1 pound chicken, cooked and shredded.
You can cook the chicken any way you want. My favorite way is to boil it on the stove: wash and place chicken in pot then fill with enough water to cover.  Add 1 bay leaf, 1/4 cup lemon juice, 1 tsp Mrs. Dash Southwest Chipotle seasoning, 1 tsp salt and 1/2 tsp garlic pepper.  Bring to boil and cook for 25 to 30 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

1 8 oz can Salsa Verde
1 package Hidden Valley Ranch Mix
1/3 - 1/2 cup fresh cilantro
3/4 cup sour cream
3/4 cup mayo
2 cloves minced garlic
1/2 tsp coarse salt
1 Tbls fresh lime juice
1/4 tsp Tabasco Sauce

Put in a blender and blend away.  If it's too thick, add either buttermilk or milk to reach desired consistency.  This is very similar to Cafe Rio's Ranch Dressing so you can also use this as a dressing for salads or make extra and serve with the baked enchiladas.

6 burrito size tortillas
shredded cheese
1- 15 oz can black beans, drained
rice, recipe above

Spray a 9x13 pan with cooking spray.  Put rice, beans, chicken and cheese in the tortillas; roll up and place in pan.  Pour sauce on top, cover with foil and bake at 350 degrees for 40 minutes.  Remove foil, top with more cheese and cook for another 10 minutes or until cheese is melted.  Serve with sour cream, salsa and chips. Enjoy!


Lauri's Photography said...

How long does it take you to make?

Britt said...

Okay, I'm drooling! yum, yum, yum.... :)

The Shafer Family said...

Lauri, I made these yesterday and from start to finish it took me about 45 min to put together with 40 minutes to bake. I did cook the chicken in the morning so I only needed to shred it. Make the rice first so you can shred the chicken and make the sauce while it's cooking. You can also make the sauce and rice ahead of time to break up the prep time. I know how it is with little guys running around. :)