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Cheesy Chicken Enchiladas

with Guajillo Pepper Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories

These crowd-pleasing enchiladas feature our bold, chef-curated guajillo pepper sauce—made from a popular Mexican chile with a rich flavor and smoky heat—tempered by a layer of melty monterey jack cheese on top.

Get Cooking
fresh
ingredients
Cheesy Chicken Enchiladas with Guajillo Pepper Sauce
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 4 Flour Tortillas
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 2 oz Monterey Jack Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Ghee
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¼ cup Sour Cream
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

Cook the chicken & peppers:
3 Cook the chicken & peppers:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat the half the ghee (you will have extra) on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and the chicken is cooked through. Turn off the heat. 

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. 

Bake & serve your dish:
5 Bake & serve your dish:

Evenly top the enchiladas with the guajillo pepper sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of scallions. Enjoy!

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Cook the rice:
1 Cook the rice:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

Prepare the ingredients:
Cook the chicken & peppers:
3 Cook the chicken & peppers:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat the half the ghee (you will have extra) on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and the chicken is cooked through. Turn off the heat. 

4 Make the filling & assemble the enchiladas:

Transfer the cooked chicken and peppers to the pot of cooked rice. Add the sour cream and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. 

Make the filling & assemble the enchiladas:
Bake & serve your dish:
5 Bake & serve your dish:

Evenly top the enchiladas with the guajillo pepper sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of scallions. Enjoy!