Mexican Chicken Enchiladas with Fire Roasted Tomato Sauce

This delicious recipe features shredded chicken wrapped in corn tortillas, smothered in a zesty fire-roasted tomato enchilada sauce. Paired with kidney beans and rice, it offers a delightful combination of flavors and textures, making it a satisfying meal. The use of traditional ingredients creates a comforting dish, while the fire-roasted tomatoes add a creative twist, enhancing the overall taste without straying from classic Mexican cuisine. Perfect for any dinner occasion!

Ingredients:

• 2 cups shredded chicken
• 8 corn tortillas
• 1 cup cooked rice
• 1 can (15 oz) enchilada sauce
• 1 can (14.5 oz) fire roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup shredded cheese (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the shredded chicken, garlic powder, cumin, salt, and pepper. Stir to combine and heat through, about 5 minutes.
3. In a separate bowl, mix the fire roasted tomatoes with half of the enchilada sauce.
4. To assemble the enchiladas, spoon some of the chicken mixture into the center of each corn tortilla. Roll them up tightly and place them seam side down in a baking dish.
5. Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top. If desired, sprinkle shredded cheese on top.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. While the enchiladas are baking, prepare the rice and kidney beans according to package instructions.
8. Serve the enchiladas with a side of rice and kidney beans, garnished with fresh cilantro if desired.