Ground Chicken and Rice Enchiladas
Ingredients:
1 lb Ground Chicken (super easy to double this recipe)
2 Tbsps Chili Powder, adjust to your liking!
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 tsp Smoked Paprika
1 tsp Kosher Salt
1/2 tsp Cumin
1/2 tsp Dried Oregano
1/4 cup Enchilada Sauce
1/4 cup Lime Juice (about 2 small limes)
2 cups low-sodium Chicken Broth
7 oz bag Cilantro Lime Right Rice (if you can only find regular, add cilantro and extra lime to the meat and rice mix. Or any rice can work here!)
For the Enchiladas:
4 medium-sized Mission Carb Balance Tortillas (any tortilla can work!)
1 1/4 cup Enchilada Sauce, divided
4 oz Shredded Mexican Cheese
Instructions:
Preheat the oven to 350ºF.
Add the ground chicken to a skillet over medium heat. Once the chicken is nearly cooked, add the dry spices. Cook for another 1-2 minutes until the chicken is fully cooked before adding 1/4 cup of enchilada sauce and lime juice.
Add the chicken broth and Right Rice to the skillet. Continue cooking, occasionally stirring, until the mixture thickens, about 6-8 minutes. Remove from the heat.
Assembling the Enchiladas: Add 1/2 cup of enchilada sauce to the bottom of a 9" x 9" baking dish (or slightly bigger works too). Fill each tortilla with about 1/2-1 cup of the ground chicken and rice mixture. I like them full! This is adjustable to your liking. Roll them tightly and place the sealed side down in the baking dish.
Spoon the remaining chicken and rice mixture over the top of the enchiladas and spread around, filling the sides. Pour the remaining 3/4 cup of enchilada sauce over the enchiladas, followed by the shredded cheese.
Bake for 25-35 minutes until the cheese is melted and the edges begin to brown slightly.
