You will need:
-Several breasts of Chicken, grilled on the BBQ, (we season w/ montreal steak seasoning from Costco)
-Rice, diced tomatoes, chicken bullion cubes/broth, jalepenos if you like a little kick, garlic, cooking oil
-Black beans, bullion cubes to season
-corn tortillas
-enchilada sauce (we like green chile enchilada sauce)
-grated cheese
The night before: Soak package of black beans in water overnight
The morning of: rince black beans, and then put in crockpot w/ water and about 6-8 bullion cubes to season, cook on high, and they will be done by the afternoon
Late afternoon: Start cooking the mexican rice. To begin, place about 1 1/2 tbsp oil in a large frying pan, and then add minced garlic & saute. Then, add rice (whichever kind you like). You want to add enough rice so that the oil is absorbed into the rice. Brown the rice, and then add your chicken broth for flavor. Continue adding chicken broth/ or water as needed until the rice is soft. During the cooking process, you can add in a can of diced tomatoes, or fresh tomatoes to give it a nice flavor, cilantro, and some diced jalepenos to give it a kick. You can then add salt and pepper to taste.
Grill your chicken on the BBQ, and season w/ montreal steak seasoning (or your favorite seasoning), then cut into small pieces.
To assemble the enchiladas: On your stovetop you will have a small pan w/ cooking oil at about medium high, a small frying pan with enchilada sauce (simmer), and closeby you will have your black beans, your rice, your cheese, and a large baking dish to put your enchiladas in (I usually spray it with Pam first). Once the oil is hot, place a corn tortilla in the oil. You are going to soft-fry it, which means that it doesn't need cook to the point of being crunchy. So, cook it on each side, you can use a fork to flip it and then transfer it to the enchilada sauce pan, and quickly dip it in on both sides, and then transfer it to your baking dish. Now you will place some rice mixture, beans, chicken, and cheese on the tortilla, wrap up, and place folded areas down. Continue until the dish is filled with enchiladas. Then, cover with cheese, and add additional enchilada sauce on top. Heat in the oven until the cheese is melted.
Enjoy :)
-Several breasts of Chicken, grilled on the BBQ, (we season w/ montreal steak seasoning from Costco)
-Rice, diced tomatoes, chicken bullion cubes/broth, jalepenos if you like a little kick, garlic, cooking oil
-Black beans, bullion cubes to season
-corn tortillas
-enchilada sauce (we like green chile enchilada sauce)
-grated cheese
The night before: Soak package of black beans in water overnight
The morning of: rince black beans, and then put in crockpot w/ water and about 6-8 bullion cubes to season, cook on high, and they will be done by the afternoon
Late afternoon: Start cooking the mexican rice. To begin, place about 1 1/2 tbsp oil in a large frying pan, and then add minced garlic & saute. Then, add rice (whichever kind you like). You want to add enough rice so that the oil is absorbed into the rice. Brown the rice, and then add your chicken broth for flavor. Continue adding chicken broth/ or water as needed until the rice is soft. During the cooking process, you can add in a can of diced tomatoes, or fresh tomatoes to give it a nice flavor, cilantro, and some diced jalepenos to give it a kick. You can then add salt and pepper to taste.
Grill your chicken on the BBQ, and season w/ montreal steak seasoning (or your favorite seasoning), then cut into small pieces.
To assemble the enchiladas: On your stovetop you will have a small pan w/ cooking oil at about medium high, a small frying pan with enchilada sauce (simmer), and closeby you will have your black beans, your rice, your cheese, and a large baking dish to put your enchiladas in (I usually spray it with Pam first). Once the oil is hot, place a corn tortilla in the oil. You are going to soft-fry it, which means that it doesn't need cook to the point of being crunchy. So, cook it on each side, you can use a fork to flip it and then transfer it to the enchilada sauce pan, and quickly dip it in on both sides, and then transfer it to your baking dish. Now you will place some rice mixture, beans, chicken, and cheese on the tortilla, wrap up, and place folded areas down. Continue until the dish is filled with enchiladas. Then, cover with cheese, and add additional enchilada sauce on top. Heat in the oven until the cheese is melted.
Enjoy :)
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