Recipe of Quick Chicken Enchiladas Spanish Rice Fried Cabbage

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Ultimate Chicken Enchiladas Spanish Rice Fried Cabbage. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Enchiladas Spanish Rice Fried Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Enchiladas Spanish Rice Fried Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Enchiladas Spanish Rice Fried Cabbage is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Enchiladas Spanish Rice Fried Cabbage estimated approx 1 hour.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Chicken Enchiladas Spanish Rice Fried Cabbage using 18 ingredients and 17 steps. Here is how you can achieve it.
This is a very amazing and flavor enspired dish me and my long time best friend are good cooks and together we came up with this delicious dinner we put a little of both our cooking styles into this hope you enjoy it.
Ingredients and spices that need to be Make ready to make Chicken Enchiladas Spanish Rice Fried Cabbage:
- 1 packages white corn tortillas
- 4 cup minute rice(white rice)
- 1 lb boneless skinless chicken (shredded)
- 1 large green bellpepper
- 1 large white onion
- 5 cup shredded cheese (premixed bag from store)
- 10 slice mozzarella cheese
- 10 slice cheddar cheese
- 2 packages Lawrys Enchilada Sauce Seasoning Mix
- 1 head green cabbage
- 4 cup green onion chopped
- 4 cup black olives chopped
- 3 clove garlic
- 3 cup water
- 2 can tomato paste (small can)
- 2 tbsp butter
- 4 tbsp butter
- 2 dash garlic salt, cayene pepper, black pepper
Instructions to make Chicken Enchiladas Spanish Rice Fried Cabbage
- Boil boneless skinless chicken in a pot on high heat for 30 min
- Let chicken cool off for 15 min and shred into pieces
- In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
- Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
- In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
- Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil
- Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
- Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
- Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
- Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives
- Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
- For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
- Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
- Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
- Let rice cook covered for 20 min or until soft
- For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
- Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender
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