Adapted from Blue Apron’s delicious recipe for Mushroom Enchiladas. You can make Corona and Lime Shredded Mexican Chicken in a slow cooker for this and other dishes. Or you can use other fillings instead of chicken…crab is especially delicious, cooked ground beef would be fine too. Serves 6.
12 flour or corn tortillas
1 cup medium-grain white rice such as Uncle Ben’s
28-ounce can tomato sauce or crushed tomatoes
12 ounces Monterey Jack cheese, grated
12 ounces shredded chicken
3 cloves garlic, minced
1 yellow onion, small diced
2 limes, juiced
a handful of cilantro, roughly chopped
2 tablespoons Mexican Spice Blend
(Blue Apron’s Mexican Spice Blend contains Ancho Chile Powder, Sweet Paprika, Garlic Powder, Ground Cumin & Whole Mexican Oregano)
Cook the rice with 2 cups water and 1/2 teaspoon of salt in a rice cooker or on the stove. Put into a large bowl when done.
Cook the chicken either by covering it with water, bringing it to a boil, and cooking until all meat is white. Drain and shred the chicken.
Heat 1 tablespoon of olive oil until hot. Add the shredded chicken and half the spice blend and cook 1 or 2 minutes. Season with salt and pepper. Add to the cooked rice.
Wipe out the pan. Heat another tablespoon of olive oil until hot. Add the onion, garlic, and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes until softened and fragrant. (Depending on your audience’s tolerance for crunchy onions, cook at low heat for a longer time to really soften the onions.) Add the tomato sauce or tomatoes; season with salt and pepper. Remove from heat.
To the bowl of cooked rice and chicken, add half the sauce, half the cheese, the lime juice, and most of the cilantro, plus salt and pepper as needed. Mix well.
Evenly spread about 3/4 cup of the filling into the bottom of a 9 x 13-inch baking dish. Divide the rest of the filling between the centers of the tortillas; roll up each tortilla around the filling. Place the rolled tortillas in the baking dish in a single layer, seam sides down. Top with the remaining sauce and then the cheese. Bake 15 to 20 minutes at 375°F covered with foil until the contents are bubbling around the edges. Remove the foil for 10 more minutes until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro.