White Chicken Enchiladas with Spanish Rice

White Chicken Enchiladas

Servings: 6 | Prep & Cook: 50 minutes

Filling Ingredients

• 3 lbs chicken breast, cooked and shredded
• 1½ Tbsp avocado oil
• ¾ yellow onion, diced
• 3 cloves garlic, minced
• 1½ Tbsp ground cumin
• ¾ tsp salt
• ½ tsp black pepper
• 1½ cups shredded Monterey Jack cheese

Sauce Ingredients

• 4½ Tbsp salted butter
• 4½ Tbsp all-purpose flour
• 3 cups chicken stock
• ¾ tsp ground cumin
• ¾ tsp garlic powder
• 1½ cups sour cream
• 2 (4 oz) cans chopped green chiles
• 2-3 Tbsp fresh lime juice

Assembly

• 12 flour tortillas
• 1½ cups shredded Monterey Jack cheese
• Fresh cilantro for garnish

Directions

1. Filling: Heat oil in a skillet over medium heat. Add onion, garlic, cumin, salt, and pepper. Sauté until onion is tender, about 3-4 minutes. Add shredded chicken and cook until heated. Remove from heat and stir in 1 cup Monterey Jack cheese. Set aside.
2. Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken stock. Add cumin and garlic powder. Bring to a simmer and cook, stirring frequently, until thickened (5-7 minutes). Remove from heat and stir in sour cream, green chiles, and lime juice.
3. Preheat oven to 350°F. Spread about ½ cup sauce onto the bottom of a 9x13 dish.
4. Place about ⅓ cup chicken mixture in center of each tortilla. Roll up tightly and place seam-side down in the dish.
5. Pour remaining sauce over tortillas. Sprinkle remaining 1 cup Monterey Jack on top.
6. Bake for 20-30 minutes until cheese is melted and bubbly. Let rest 5 minutes. Garnish with cilantro.

Make ahead: Assemble up to 24 hours in advance, cover and refrigerate. Add 10 minutes to baking time if baking from cold.

Spanish Rice

Servings: 6 | Prep & Cook: 35 minutes

Ingredients

• 2 cups long-grain white rice
• 3 Tbsp butter
• 1 yellow onion, minced
• 4 cloves garlic, minced
• 3 Tbsp tomato paste
• 1 (14.5 oz) can petite diced tomatoes, drained
• 3 cups chicken stock (heated)
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1½ tsp salt
• ½ tsp black pepper

Directions

1. In a large skillet or Dutch oven, melt butter over medium-high heat. Add dry rice and stir frequently for 5-7 minutes until golden brown and nutty-smelling.
2. Push rice to sides of pan. Add onion to center and sauté for 2-3 minutes until translucent. Add garlic for 30 seconds.
3. Stir in tomato paste and cook for 1 minute. Add diced tomatoes, chili powder, paprika, cumin, salt, and pepper.
4. Pour in hot chicken stock. Stir once, bring to a boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes.
5. Turn off heat and let sit covered for 5 minutes — do NOT lift the lid. Fluff with fork and serve.