Recipe courtesy of Rachael Ray
Episode: Border Bonanza
Save Recipe Print
Chicken Enchiladas
Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Rice: 
Enchilada Sauce:
Enchiladas:

Directions

For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.

For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat. 

For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper. 

Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas. 

Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

Cook's Note

The unbaked enchiladas, without the final layer of sauce, can be covered and refrigerated for a make-ahead meal. Refrigerate the sauce separately. Before serving, top with the sauce and bake as directed.

More from:

Off the Menu

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Chicken Enchiladas with Green Sauce and Long-Grain Rice

Recipe courtesy of Danny Boome

Enchiladas Verdes

Recipe courtesy of Cooking Light Magazine

Beef Enchiladas

Recipe courtesy of Michelle LeBleu

Holla Beef Enchiladas

Recipe courtesy of Guy Fieri

Shrimp Enchiladas with Mole

Recipe courtesy of Alejandro Ramirez

Traditional New Mexico Red Chile Cheese "Stacked" Enchiladas

Recipe courtesy of Bobby Flay

(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas

Recipe courtesy of Sandra Lee

Chicken Fajitas

Recipe courtesy of Food Network Kitchen

Chicken and Steak Fajitas

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories