chicken enchilada with ( colleen sowa's rice pie)

(1 RATING)
43 Pinches
HEMET, CA
Updated on Jul 18, 2011

I was inspired to make this recipes based on Colleen Sowa's Rice Pie Crust. I was always a rice fan with enchilada, but was tried of all the Carbs, from the corn tortilla and rice. So I thought to omit the corn tortilla ans use the rice as a crust Like Colleens recipes.. Thanks for the idea.

prep time 15 Min
cook time 20 Min
method ---
yield 8 serving(s)

Ingredients

  • 1 small onion, chopped (about a cup)
  • 2 small cloves garlic, minced
  • 1 teaspoon sugar
  • 2 cans enchilada sauce mild
  • 2-3 cups cooked chicken, shredded or chopped
  • 1 tablespoon olive oil, extra virgin
  • 2 boxes spanish rice (make as directed by box)
  • 2 cups grated cheese (mexican blend)

How To Make chicken enchilada with ( colleen sowa's rice pie)

  • Step 1
    Making the spanish rice crust ( from Colleen Sowa recipes)
  • Step 2
    Meanwhile, 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.
  • Step 3
    Pour the sauce and sugar in the pan with the chicken mixture mix well to combine.
  • Step 4
    In 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.
  • Step 5
    Place 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

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