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Enchilada Chicken & Rice

Felesha Bell
This inside-out cheesy chicken enchilada dish paired with a tasty Spanish style rice is sure to satisfy that next Tex-Mex craving of yours.
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 40 minutes
Cuisine Tex-Mex
Servings 6

Ingredients
  

  • 6 boneless skinless chicken thighs
  • kosher salt season to preference
  • pepper season to preference
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 c. sweet onions sliced
  • olive oil for sauteeing
  • 1/2 c. salsa
  • Enchilada Sauce
  • 1 T. olive oil
  • 1 T. flour
  • 2 T. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1/8 tsp. cumin
  • 1/8 tsp. oregano
  • 1 c. chicken broth
  • Spanish Rice
  • 1 and 1/2 c. white rice
  • 3 and 1/3 c. chicken broth
  • 1 T. butter
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1 jalapeno seeded and minced
  • 1/2 c. salsa
  • 1 and 1/2 c.cheddar-jack cheese shredded, divided
  • tomato diced, garnish
  • tortilla strips garnish
  • sour cream garnish
  • cilantro optional, garnish

Instructions
 

  • Rice - Preheat oven to 385 degrees. Pour rice, chicken broth, butter, jalapeno, chili powder and cumin in a casserole dish and stir to combine. Place in the oven for about 40-45 minutes or until broth is completely absorbed. Remove from the oven and stir in the salsa.
  • Enchilada Sauce - Heat oil in a small saucepan over medium-high heat.
  • Add flour and whisk together for a minute.
  • Add the garlic powder, kosher salt, cumin, and oregano.
  • Pour in the stock, whisking constantly until smooth.
  • Reduce heat and simmer 10-15 minutes or until thickened.
  • Chicken - Season chicken with kosher salt, pepper, chili powder and cumin.
  • Heat a large skillet over medium-high heat. Add the olive oil. Saute onions for about 5-7 minutes or until translucent. Remove from pan and set aside.
  • Brown chicken for about 2 minutes on each side (adding more oil if needed) . Remove from the pan and set aside.
  • Add salsa to deglaze the pan. Then pour in about 1 c. of enchilada sauce and reserved onions.Stir well.
  • Add the chicken back into the pan covering with the sauce and onions then place in the oven for about 25 minutes or until juices run clear.
  • Top each thigh with about 1/4 c. of cheese and place back in the oven for about 5 minutes or until cheese is completely melted.
  • Garnish with tomato, tortilla strips, sour cream and cilantro. Serve over rice and the beans that I forgot. Say Grace and enjoy!
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