Enchilada, in Mexico, refers to a tortilla that is wrapped around other foods. This spin off Mexican enchiladas does not actually use a tortilla. Instead, the fillings and the sauce are placed on top of rice, for a bowl version of the classic.
Ingredients
Chicken-Pepper-Onions
Bell-pepper
– 1, any color
Onion
– 1
Oil
– 1 Tablespoon canola, avocado, peanut, sesame or light olive oil
Chicken
- 1 pound boneless and skinless chicken
Salt
– pinch
Water
– 2 Tablespoons
Enchilada-Sauce
Oil–
3 Tablespoons canola, avocado, sesame, light olive or peanut oil
Flour
- 3 Tablespoons whole grain flour
Chili-powder
– 1 Tablespoon, ground
Cumin
- 1 teaspoon, ground
Garlic-powder
- ½ teaspoon
Salt
– ¼ teaspoon
Cinnamon
- 1 pinch
Tomato-paste
- 2 Tablespoons
Broth
- 2 cups (chicken or vegetables)
Toppings
Rice
– 2 cups cooked, brown rice
Lettuce
– 1 head Romaine, washed and sliced thinly
Cheese
– ¼ cup
Instructions
Step 1
Slice peppers and onions into thin strips. Add 1 tablespoon oil to frying pan and heat on medium-high heat. Add the peppers and onions and cook for 5 minutes.
Step 2
Add the chicken, sprinkle with salt and pepper, and cook for 5 minutes until the chicken browns. Flip chicken, add 2 tablespoons of water, reduce heat to medium-low and cover with a lid. Cook for 8-10 min or until the chicken is cooked through.
Step 3
In the same frying pan over medium high heat, add 3 tablespoons oil and heat until hot. Pour in the flour and whisk constantly.
Step 4
Add the chili powder, cumin, garlic powder, salt, and a pinch of cinnamon. Whisk constantly and cook until fragrant and slightly deepened in color, about 1 minute.
Step 5
Whisk the tomato paste into the mix, then slowly pour in the broth while whisking constantly to remove any lumps. Raise the heat to med-high and bring the mix to a simmer, then reduce heat as necessary to maintain a gentle simmer 8-10 minutes.
Step 6
While the sauce cooks, shred the chicken. Once the sauce has cooked for 10 minutes, add the chicken, peppers, and onions and cook until combined.
Step 7
Add rice to the bowl. Add the chicken mixture. Top with shredded cheese and romaine lettuce.