Chicken Enchiladas Spanish Rice Fried Cabbage
Chicken Enchiladas Spanish Rice Fried Cabbage

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken enchiladas spanish rice fried cabbage. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Enchiladas Spanish Rice Fried Cabbage is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chicken Enchiladas Spanish Rice Fried Cabbage is something which I have loved my entire life. They are nice and they look wonderful.

Chicken Enchiladas Spanish Rice Fried Cabbage step by step. In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package. Cook red sauce on medium heat till thickened and fully stirred.

To get started with this recipe, we must first prepare a few components. You can have chicken enchiladas spanish rice fried cabbage using 18 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. Make ready white corn tortillas
  2. Take minute rice(white rice)
  3. Get boneless skinless chicken (shredded)
  4. Get green bellpepper
  5. Get white onion
  6. Prepare shredded cheese (premixed bag from store)
  7. Take mozzarella cheese
  8. Prepare cheddar cheese
  9. Take Lawrys Enchilada Sauce Seasoning Mix
  10. Take green cabbage
  11. Prepare green onion chopped
  12. Take black olives chopped
  13. Prepare garlic
  14. Prepare water
  15. Prepare tomato paste (small can)
  16. Make ready butter
  17. Take butter
  18. Take garlic salt, cayene pepper, black pepper

Place, seam-side down, in the baking dish (they will be snug). In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Prepare rice mix according to package directions.

Instructions to make Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. Boil boneless skinless chicken in a pot on high heat for 30 min
  2. Let chicken cool off for 15 min and shred into pieces
  3. In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
  4. Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
  5. In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
  6. Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil
  7. Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
  8. Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
  9. Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
  10. Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives
  11. Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
  12. For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
  13. Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
  14. Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
  15. Let rice cook covered for 20 min or until soft
  16. For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
  17. Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Melt butter and oil in large skillet, brown chicken until golden. Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.

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