Easy, effortless midweek meal! Rice with shredded chicken cooked in a
homemade enchilada sauce (or use store-bought!), topped with cheese.
All made in one pot!
All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese!
There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. I’ve marked the ingredients that make up the Enchilada Sauce with an asterisk (*) so you could in fact substitute with a store bought Enchilada Sauce and it will become even easier to make!
My key tip for making this is to take it off the stove while it is still quite saucy because the rice will continue to absorb water while it is resting – and even while you are serving it. You want it pretty saucy – not sloppy, but not dry.
And please please please don’t overcook the rice so it is mushy! The liquid quantities I’ve provided will not yield mushy rice – I like mine tender but firm (it’s an Asian “thing”), but I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food!
Hope you had a wonderful weekend! Back on Wednesday with something a bit different – but super easy, super tasty and totally irresistible! – Nagi x
PS Check out how bubbly and golden it looks…..ugh. Help me. I just want to dive in and grab a spoonful.
All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese!
There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. I’ve marked the ingredients that make up the Enchilada Sauce with an asterisk (*) so you could in fact substitute with a store bought Enchilada Sauce and it will become even easier to make!
My key tip for making this is to take it off the stove while it is still quite saucy because the rice will continue to absorb water while it is resting – and even while you are serving it. You want it pretty saucy – not sloppy, but not dry.
And please please please don’t overcook the rice so it is mushy! The liquid quantities I’ve provided will not yield mushy rice – I like mine tender but firm (it’s an Asian “thing”), but I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food!
Hope you had a wonderful weekend! Back on Wednesday with something a bit different – but super easy, super tasty and totally irresistible! – Nagi x
PS Check out how bubbly and golden it looks…..ugh. Help me. I just want to dive in and grab a spoonful.
