Chipotle Chicken Enchiladas with Roasted Veggies and Spanish Brown Rice
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Tavo chief
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This Chipotle Chicken Enchilada dish with roasted veggies and Spanish brown rice is a flavorful and satisfying meal that's perfect for feeding a family of 4. With just a bit of prep work upfront, you'll have a delicious dinner on the table in under an hour. Start by roasting the broccoli, cauliflower, bell pepper, and onion. While that's in the oven, cook the chicken and assemble the enchiladas. A quick bake in the oven, and you're ready to enjoy this tasty, homemade Mexican feast!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken breast
- 2 cups shredded Mexican cheese blend
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 whole yellow onion
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 whole lime
Pantry Items
- 1 can tomato sauce
- 1 can diced green chiles
- 2 cups cooked Spanish brown rice
- 8 whole flour tortilla
Seasonings & Spices
- 2 tablespoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper