Chicken Chili Enchiladas

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 tablespoon. Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil 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 diced poblano peppers; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. To the bowl, add the cooked rice, drained beans, sour cream, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and 1/3 cup of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Evenly 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. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the 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 the scallions. Enjoy!