Ingredients
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1 16 Ounce Jar Enchilada Sauce
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1 Pound Chicken Breast
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2 Poblano Peppers
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1 Onion
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.5 Cup Sour Cream
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1 Cup Half and Half
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1.5 Teaspoons Garlic Powder
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1.5 Teaspoons Onion Powder
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1.5 Teaspoons Paprika
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4 Ounces Shredded Monterrey Jack Cheese
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4-6 Tortillas
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Rice
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1.5 Cups White Long Grain Rice
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1.5 Cups Veggie Broth
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1 Teaspoon Paprika
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.5 Teaspoon Kosher Salt
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8 Ounces Canned Diced Tomatoes
Directions
- Rinse Rice: Preheat oven to 350°. Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
- Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a 9 x 13 pan or a 4-quart dutch oven. Stir well to combine and cover with a lid or tin foil. Bake for 25-35 minutes until the rice has absorbed all the liquid and is tender. Remove the rice from the oven and fluff with a fork. Set aside and keep warm.
- Prepare Ingredients: Cut chicken breasts into 1-inch pieces. Dice poblano peppers and onions into 1-inch pieces. Shred cheese if needed.
- Cook Sauce: In a large saucepan heat a small amount of oil over high heat. Add chicken and cook and stir for 4-5 minutes until it has browned and is cooked through. Remove the chicken from the pan and add the peppers and onions. Cook and stir for 4-5 minutes until the onion is translucent. add the enchilada sauce, garlic powder, onion powder, and paprika and bring to a simmer. Simmer for 10 minutes then add the chicken and simmer another 5-10 minutes until the pepper and onion are soft and the sauce has reduced and thickened.
- Finish the Sauce: Finish the sauce by adding the sour cream and half and half. Stir until well combined and simmer 1-2 minutes then remove from the heat.
- Serve: To serve, place a serving of rice into a bowl. Sprinkle shredded cheese onto rice and cover in a large scoop of sauce. Serve with additional sour cream on top as an optional garnish and 1-2 tortillas on the side.
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