A QUICK NOTE
The filling thickens as the RightRice absorbs the broth, so let it cook until it is sturdy enough to stay inside the tortillas. This recipe is easy to double for a larger family or extra meal prep.
INGREDIENTS
FOR THE CHICKEN AND RICE
1 pound ground chicken
2 tablespoons chili powder, or to taste
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ cup enchilada sauce
¼ cup lime juice (about 2 small limes)
2 cups low-sodium chicken broth
1 (7-ounce) bag Cilantro Lime RightRice
FOR THE ENCHILADAS
4 medium-size tortillas
1¼ cups enchilada sauce, divided
4 ounces shredded Mexican-blend cheese
DIRECTIONS
1. Preheat the oven to 350°F.
2. Add the ground chicken to a skillet over medium heat. When it is nearly cooked, add the chili powder, garlic powder, onion powder, paprika, salt, cumin, and oregano. Cook for another 1–2 minutes, until the chicken is fully cooked.
3. Stir in ¼ cup enchilada sauce and the lime juice. Add the chicken broth and RightRice. Cook, stirring occasionally, until the mixture thickens, about 6–8 minutes. Remove from the heat.
4. Spread ½ cup enchilada sauce over the bottom of a 9 × 9-inch baking dish.
5. Add about ½–1 cup chicken-and-rice filling to each tortilla. Roll tightly and arrange seam-side down in the baking dish.
6. Spoon any remaining filling over and around the enchiladas. Pour the remaining ¾ cup enchilada sauce over the top and sprinkle with cheese.
7. Bake for 25–35 minutes, or until the cheese is melted and the edges are lightly browned.
