Ground Chicken and Rice Enchiladas

About This Recipe

Cheesy enchiladas filled with taco seasoned ground chicken and cilantro lime rice.

Ingredients

• 1 lb Ground Chicken (92% lean)
• 2 Tbsp Chili Powder*
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Kosher Salt
• 1/2 tsp Cumin
• 1/2 tsp Dried Oregano
• 1/4 C 60g Enchilada Sauce
• 1/4 C 60g Lime Juice (about 2 small limes)
• 2 C 480mL Chicken Broth
• 7 oz bag Cilantro Lime Right Rice**
• 8 Tortillas (I used 6" Mission Carb Balance tortillas)
• 1 1/4 C 300g Enchilada Sauce, divided
• 4 oz 112g Shredded Cheddar Cheese

Instructions

1. For the Ground Chicken and Rice
2. Preheat an oven to 350ºF.
3. Add the ground chicken to a skillet over medium heat. Once the chicken is nearly cooked, add the dry spices. Cook for another 1-2 minutes until the chicken is fully cooked before adding the 1/4 cup of enchilada sauce and lime juice.
4. Add the chicken broth and Right Rice to the skillet. Continue cooking, stirring occasionally, until the mixture thickens, about 6-8 minutes. Remove from the heat.
5. Assembling the Enchiladas
6. Add 1/2 cup (120g) of enchilada sauce to the bottom of a 12" x 8" or 13" x 9" baking dish.
7. Fill each tortilla with about 1/4 cup of the ground chicken and rice mixture. Roll them tightly and place the sealed side down in the baking dish.
8. Spoon the remaining chicken and rice mixture over the top of the enchiladas and spread around, filling the sides.
9. Pour the remaining 3/4 cup (180g) of enchilada sauce over the enchiladas, followed by the shredded cheese. Bake for 25-35 minutes until the cheese is melted and the edges begin to brown slightly.