Public recipe

Spicy Chicken and Rice Enchiladas

Name: Spicy Chicken and Rice Enchiladas
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Ingredients: 1 dl apple juice; 1 tbsp brown sugar; 1 pinch chili flakes; 100 g grated cheddar; 1 tsp smoked paprika powder; 1 pinch smoked paprika powder; 1.5 piece green chili pepper; 0.5 piece green chili pepper; 2 tbsp coarse salt; 2 pieces chicken thighs; 1 tsp chicken spices; 1 pinch chicken spices; 1 tsp cumin; 1 pinch cumin; 1 sprigs cilantro; 1 tsp coriander powder; 2 leaves bay leaf; 2 cloves garlic; 1 can corn kernels; 1 dash olive oil; 1 tbsp pickled jalapeño; 0.5 piece red bell pepper; 0.5 piece red onion; 2 pieces red onions; 1 sprigs thyme; 1 pieces tomatoes; 400 g diced tomatoes; 1 tbsp tomato paste; 4 pieces tortillas; 1 splash whiskey

A flavorful recipe for spicy enchiladas with tender chicken and wild rice, perfect for a Mexican meal.

4 persons120 minQuick (< 30 min)

33 ingredients

apple juice1 dl
brown sugar1 tbsp
chili flakes1 pinch
grated cheddar100 g
smoked paprika powder1 tsp
smoked paprika powder1 pinch
green chili pepper1.5 pieces
green chili pepper0.5 pieces
coarse salt2 tbsp
chicken thighs2 pieces
chicken spices1 tsp
chicken spices1 pinch
cumin1 tsp
cumin1 pinch
cilantro1 sprig
coriander powder1 tsp
bay leaf2 leaves
garlic2 cloves
corn kernels1 can
olive oil1 dash
pickled jalapeño1 tbsp
red bell pepper0.5 pieces
red onion0.5 pieces
red onions2 pieces
thyme1 sprig
tomatoes1 piece
diced tomatoes400 g
tomato paste1 tbsp
tortillas4 pieces
whiskey1 splash
wild rice2 sachets
white wine vinegar1 splash
black beans100 g

Cooking steps

1.Preheat the oven to 140 °C.
2.Remove the skin from the chicken and set it aside.
3.Mix all the dry spices with the salt and sugar and rub it into the chicken thighs.
4.Place the chicken in an oven dish, pour the apple juice and whiskey over it, cover everything with foil, and put the oven dish in the oven for 1.5 hours.
5.Lay the chicken skin flat, scrape off the fat, place the skin on a baking tray with a baking mat, season with chicken spices, and place a second baking mat on top.
6.Slide the baking tray into the oven as well.
7.Finely chop the onions and garlic and sauté them in olive oil.
8.Peel the bell pepper, cut it into cubes, and add it.
9.Finely chop the jalapeño and add it.
10.Season with smoked paprika powder and cumin, then add the black beans and tomato paste.
11.Let it cook for a bit, then add the diced tomatoes.
12.Add a pinch of salt, bring everything to a boil, then add the thyme and bay leaf.
13.Bring a pot of salted water to a boil and cook the rice until done.
14.Remove the meat from the thighs and mix everything with the vegetables.
15.Add a little of the chicken marinade to the vegetables.
16.Remove the chicken skin from the oven and let it cool on some kitchen paper.
17.Peel the bell pepper.
18.Cut the bell pepper and onion into small cubes and put them in a bowl.
19.Peel the tomato, dice the flesh, and add it.
20.Finely chop the chili pepper and add it, followed by the corn.
21.Season with a splash of white wine vinegar, some olive oil, and a pinch of salt.
22.Preheat the oven to grill setting.
23.Place a tortilla on your work surface, spoon in some filling, roll it up, and place it in an oven dish. Make one enchilada per person.
24.Spoon some extra filling over the enchiladas and sprinkle with grated cheddar.
25.Slide the oven dish into the oven for 10 minutes.
26.Drain the rice and let it drip dry for a moment.
27.Finely chop the crispy chicken skin.
28.Place an enchilada on a plate and add some wild rice and salsa.
29.Finish with sprigs of cilantro, some finely chopped green chili pepper, and some strips of crispy chicken skin.