Chicken Enchiladas and Spanish Rice

September 14, 2018
|
Created by Harmons Chef
1 hour 45 minutes
Serves 4-6
INGREDIENTS:
  • Sauce
  • 1 tsp canola oil
  • 1/2 yellow onion, diced
  • 1 dried ancho chile, stem removed and crumbled
  • 1 (14.5 oz) can diced tomatoes
  • 2 cloves garlic, minced
  • 1 1/2 cups vegetable stock
  • 1 1/2 tsp chile powder
  • 1 tsp brown sugar
  • 3/4 tsp ground cumin
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground pepper
  • Enchiladas
  • 10 Harmons white corn tortillas
  • 1 (4 oz) can jalapenos, drained
  • 1 1/2 cups cooked rotisserie chicken meat, shredded
  • 10 oz cheddar cheese, shredded, such as Shullsburg
  • 1/2 cup sliced yellow onion
  • 1/2 cup sliced green bell peppers
  • 4 Tbsp sliced black olives
  • 3 cups Harmons Enchilada Sauce
  • 2 Tbsp sliced green onions
  • Rice
  • 1 1/2 cups medium grain rice
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 cup diced tomatoes
  • 1/4 cup frozen corn
  • 1/4 cup diced carrots
  • 1/4 cup diced yellow onion
  • 1/4 cup frozen peas
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano leaves
  • 1 tsp salt
DIRECTIONS:

To make the sauce, in a heavy pot over medium heat, add oil. Add onions and chile and cook, 3 minutes. Add remaining ingredients and stir to combine. Bring to a boil, reduce heat to low and simmer for 30 minutes Transfer to a blender and puree until smooth. Season with salt and pepper.

In a frying pan over medium-high heat, add ½ cup enchilada sauce, onions, peppers, jalapenos, and chicken and cook for 5 minutes.

In a frying pan over medium-high heat, add oil. Add each tortilla and fry for 30 seconds. Transfer to a paper towel-lined plate and repeat with remaining tortillas. One at a time, dip tortillas into remaining enchilada sauce to coat them, then fill each tortilla with 2 ounces of steamed chicken mixture and 1/2 ounce cheese. Roll up and place, seam side down, in a 9” by 13” baking dish. Repeat with remaining tortillas.

Meanwhile, to make the rice, in a 9” by 13” baking dish, add all ingredients. Cover with aluminum foil and bake until all liquid has been absorbed, about 1 hour.