Chipotle Chicken Enchiladas with Roasted Veggies and Spanish Brown Rice

T
Tavo chief
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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