Ingredients
2 soft corn tortillas (store bought)
80 gms mozzarella cheese
For the Mexican Rice
1 cup jasmine rice
1 tbsp vegetable oil
1 cup chicken/vegetable broth and 1 cup water mixed together
2 cloves garlic, minced
1/2 onion, diced
1 can peeled tomato
½ tbsp fajita seasoning (store bought)
1/2 teaspoon cumin
A pinch of salt and black ground pepper, to taste
½ cup tomato paste
1 cup of water
For the chicken
2 chicken breasts, about 300gm
¼ onion
For the beans
1 cup dry pinto beans
A handful of jalapenos
½ onion
1 tbsp vegetable oil
For the enchilada sauce
1 can (200gm) tomato paste
1/2 tbsp of cumin powder
1/2 tbsp of oregano
1/2 tbsp of salt
½ tbsp black pepper
½ tbsp fajita seasoning
2 garlic cloves
1/2 onion
1 cup of water
Method
1. For the rice, blend all ingredients except the rice, oil and broth to make a puree.
2. Fry rice in the oil until golden and crispy, about 4 to 5 minutes, then add the puree and broth and water, cover until rice boils and expands, over a low flame, about 15 minutes.
3. Boil the chicken breasts with the ¼ onion and a pinch of salt. Once the chicken is cooked, about 6 to 7 minutes, let it cool down, then shred.
4. Put pinto beans in a pot with water, one tablespoon of salt, jalapenos, a half onion and vegetable oil. Boil pinto beans for 2 hours. Keep adding water if water level goes low. Boil until beans are soft and easy to eat. Then blend the mixture for 3 minutes.
5. To make the enchilada sauce, blend all ingredients together.
6. To serve: Plate two soft corn tortillas and stuff with shredded chicken, then roll until they resemble an egg roll. Top them up with enchilada sauce until you can’t see the tortillas. Add mozzarella cheese on top of the enchilada sauce, add rice on one side and beans on the other side of the plate, and add more cheese. Place in the oven (100C for 6 minutes) or microwave (2 ½ minutes, 175C) until the cheese melts.
Note: This recipe was first published on May 5, 2021
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