ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro
Provided by Melissa Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
- Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
- Add chicken back to the pot. Add cilantro and combine.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams
CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE
Steps:
- Toss shredded chicken in skillet with enchilada sauce and garlic Bake at 350° for 35 to 40 minutes or until golden brown.
HONEY-LIME CHICKEN ENCHILADAS
This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.
Provided by Jen
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place shredded chicken in a bowl.
- Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
- Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
- Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g
CHICKEN CILANTRO ENCHILADAS
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Provided by berriesncreamangel
Categories Chicken
Time 45m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.
Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
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