Chicken Enchiladas Spanish Rice Fried Cabbage. I made slight changes due to what I had on hand: taco sauce instead of enchilada sauce and white rice instead of Spanish rice. And I seasoned the chicken with cumin while cooking it. Real Beef Enchiladas, Spanish Rice, Refried Beans!

One-dish meals make weeknight dinner a breeze, and Chicken-and-Cabbage Fried Rice is no exception. Stir in cabbage mixture and half of scallion greens and continue cooking and stirring until warmed through. Chicken and Rice Enchiladas couldn't be any easier! You can cook Chicken Enchiladas Spanish Rice Fried Cabbage using 18 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Chicken Enchiladas Spanish Rice Fried Cabbage

You need 1 packages of white corn tortillas.
Prepare 4 cup of minute rice(white rice).
Prepare 1 lb of boneless skinless chicken (shredded).
Prepare 1 large of green bellpepper.
You need 1 large of white onion.
Prepare 5 cup of shredded cheese (premixed bag from store).
It's 10 slice of mozzarella cheese.
You need 10 slice of cheddar cheese.
You need 2 packages of Lawrys Enchilada Sauce Seasoning Mix.
It's 1 head of green cabbage.
You need 4 cup of green onion chopped.
You need 4 cup of black olives chopped.
It's 3 clove of garlic.
Prepare 3 cup of water.
You need 2 can of tomato paste (small can).
Prepare 2 tbsp of butter.
It's 4 tbsp of butter.
You need 2 dash of garlic salt, cayene pepper, black pepper.

Homemade enchilada sauce takes these over the top! Usually stir-fry is my go-to for weekday dinners especially on the evenings when Pat and I It's like chicken and Spanish rice stuffed into tortillas, smothered in a flavorful sauce and cheddar. These are the BEST Chicken enchiladas! My cuisine of choice anytime I go out is Mexican and this easy enchilada recipe definitely satisfies!

Chicken Enchiladas Spanish Rice Fried Cabbage step by step

Boil boneless skinless chicken in a pot on high heat for 30 min.
Let chicken cool off for 15 min and shred into pieces.
In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package.
Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min..
In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy.
Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil.
Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides.
Once coated roll the shredded chicken into the dipped tortillas and make enchiladas.
Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce.
Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives.
Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted.
For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter.
Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan.
Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water.
Let rice cook covered for 20 min or until soft.
For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink).
Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender.

These have been one of my most popular recipes since I first posted, which I am not surprised! These chicken enchiladas are so easy to throw together. They come together quickly with items you may already have in your fridge or pantry. Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff. So I did what I normally do when I feel myself overwhelmed with.