Hello, I am Jane. Today, we’re going to make chicken enchiladas spanish rice fried cabbage recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Enchiladas Spanish Rice Fried Cabbage Recipe
Chicken Enchiladas Spanish Rice Fried Cabbage is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Enchiladas Spanish Rice Fried Cabbage is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have chicken enchiladas spanish rice fried cabbage using 18 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchiladas Spanish Rice Fried Cabbage:
- Get 1 packages white corn tortillas
- Take 4 cup minute rice(white rice)
- Get 1 lb boneless skinless chicken (shredded)
- Prepare 1 large green bellpepper
- Get 1 large white onion
- Get 5 cup shredded cheese (premixed bag from store)
- Get 10 slice mozzarella cheese
- Take 10 slice cheddar cheese
- Make ready 2 packages Lawrys Enchilada Sauce Seasoning Mix
- Take 1 head green cabbage
- Take 4 cup green onion chopped
- Take 4 cup black olives chopped
- Prepare 3 clove garlic
- Prepare 3 cup water
- Prepare 2 can tomato paste (small can)
- Take 2 tbsp butter
- Prepare 4 tbsp butter
- Take 2 dash garlic salt, cayene pepper, black pepper
Steps to make Chicken Enchiladas Spanish Rice Fried Cabbage:
- Boil boneless skinless chicken in a pot on high heat for 30 min
- Let chicken cool off for 15 min and shred into pieces
- 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 take off heat and let cool 15 min.
- In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
- Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be sausage to touch from the oil
- Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
- Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
- Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
- 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
- Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
- For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
- Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
- Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
- Let rice cook covered for 20 min or until soft
- For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
- 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
So that is going to wrap this up for this exceptional dish chicken enchiladas spanish rice fried cabbage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
