American-Salvadoran Fusion · United States

Cumin & Lime Massachusetts Chicken Enchiladas with Rice and Beans

Name: Cumin & Lime Massachusetts Chicken Enchiladas with Rice and Beans
Total time: 42 min
Yield: 4 servings
Cuisine: American-Salvadoran Fusion
Ingredients: 12 corn tortillas; 2 cups shredded cooked chicken; 1 cup chili sauce; 1/2 cup grated cheese; 1/2 cup cooked rice; 1/2 cup black beans; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp cumin; 1/4 tsp chili powder; 1 tbsp lime zest

Enhances the cumin notes with citrus zest.

42 minutes4 servings

Method

Mix lime zest into chili sauce.
Preheat oven to 375°F (190°C).
In a bowl, mix chicken, onion, garlic, cumin, and chili powder.
Spread chili sauce on tortillas, add chicken mixture, roll up, and place in a baking dish.
Top with cheese, bake for 20 minutes until cheese melts and edges are golden.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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