Chicken Enchilada

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

3 cups chopped cooked chicken
8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
1/2 cup sour cream
1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles
1/3 cup chopped fresh cilantro
1/2 teaspoon ground cumin
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
Toppings: sour cream, fresh salsa, avocado slices, lime wedges

Method

Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm. Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes. Meanwhile, preheat grill to high. Oil the grill rack. Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple. Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature.

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