Chicken Enchilada with ( Colleen Sowa's Rice Pie)
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- 1 small
- onion, chopped (about a cup)
- 2 small
- cloves garlic, minced
- 1 tsp
- 2 can(s)
- enchilada sauce mild
- 2-3 c
- cooked chicken, shredded or chopped
- 1 Tbsp
- olive oil, extra virgin
- 2 box
- spanish rice (make as directed by box)
- 2 c
- grated cheese (mexican blend)
1Making the spanish rice crust ( from Colleen Sowa recipes)
2Meanwhile, saute the onion and olive oil until onions are translucent. Add garlic; cook for 2-3 on med low, just to combine the flavors. Place cooked chicken in pan and heat though.
3Pour the sauce and sugar in the pan with the chicken mixture mix well to combine.
4In the rice crust add a layer of cheese about 1/2 cup. Transfer the chicken sauce mixture to the crust. Then add the remaining cheese.
5Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce, guacamole or avocado slices, and sour cream. Garnish with cilantro