Chicken Enchiladas Divorciadas with White Rice & Black Beans
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Chicken Enchiladas Divorciadas

with White Rice & Black Beans

35 MIN
+$1.99/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    These hearty enchiladas are filled with a combination of fragrant, Mexican-spiced rice and chicken, black beans, and sautéed peppers. For a vibrant finish, we're baking it all under layers of verdant tomatillo-poblano sauce and smoky guajillo chile sauce—showcasing the visible divide between red and green sauces for which enchiladas divorciadas (or divorced enchiladas) is known.

    Get Cooking
    • Nutrition
    • Calories
      880 Cals (est.)
    Chicken Enchiladas Divorciadas with White Rice & Black Beans
    • 18 oz Pork Chorizo
    • 8 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 1 15.5-Oz Can Black Beans
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ⅓ cup Tomatillo-Poblano Sauce
    • ½ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ lb Sweet Peppers
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    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, half the 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, 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. .

    2 Cook the chorizo

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl

    Cook the chorizo
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, then medium dice. Drain and rinse the beans.

    4 Cook the peppers

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

    Cook the peppers
    Make the filling
    5 Make the filling

    To the bowl of chopped chorizo, add the cooked rice, drained beans, cooked peppers, half the sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

    6 Make the enchiladas & serve your dish

    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. Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheese; season with salt and pepper. Bake the enchiladas 8 to 10 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 topped with the remaining sour cream. Enjoy!

    Make the enchiladas & serve your dish
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