If you're looking for a tasty and easy-to-make dinner, this Chicken and Vegetable Enchiladas with Rice and Beans recipe is perfect for you. Packed with flavor and nutrients, this dish is sure to satisfy your cravings.
To make this recipe, you will need the following ingredients:
- 1 pound boneless, skinless chicken breast, cooked and shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 cup cooked rice
- 1 cup shredded Mexican or cheddar cheese
- Fresh cilantro for garnish
To start, preheat your oven to 375°F. In a large skillet, sauté the diced bell peppers, onion, and garlic until they are soft and fragrant. Add the cooked chicken, cumin, chili powder, salt, and pepper, and stir until everything is well combined.
Next, take your corn tortillas and fill them with the chicken and vegetable mixture. Roll them up tightly and place them seam-side down in a baking dish. Pour the diced tomatoes over the enchiladas and sprinkle the shredded cheese on top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. While the enchiladas are baking, prepare the rice and beans according to the package instructions.
Serve the Chicken and Vegetable Enchiladas with Rice and Beans hot, garnished with fresh cilantro. This dish is perfect for a cozy family dinner or a casual get-together with friends. Enjoy!
0 Comments