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Chicken Enchiladas Spanish Rice Fried Cabbage
Chicken Enchiladas Spanish Rice Fried Cabbage

Before you jump to Chicken Enchiladas Spanish Rice Fried Cabbage recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Obviously, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken enchiladas spanish rice fried cabbage recipe. To cook chicken enchiladas spanish rice fried cabbage you need 18 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. Provide white corn tortillas
  2. Provide minute rice(white rice)
  3. Use boneless skinless chicken (shredded)
  4. Get green bellpepper
  5. Provide white onion
  6. Get shredded cheese (premixed bag from store)
  7. Prepare mozzarella cheese
  8. Get cheddar cheese
  9. You need Lawrys Enchilada Sauce Seasoning Mix
  10. Provide green cabbage
  11. Prepare green onion chopped
  12. Take black olives chopped
  13. Take garlic
  14. Use water
  15. Provide tomato paste (small can)
  16. You need butter
  17. Prepare butter
  18. Take garlic salt, cayene pepper, black pepper
Instructions to make Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. Boil boneless skinless chicken in a pot on high heat for 30 min
  2. Let chicken cool off for 15 min and shred into pieces
  3. In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
  4. Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
  5. In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
  6. 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
  7. Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
  8. Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
  9. Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
  10. 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
  11. Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
  12. For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
  13. Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
  14. Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
  15. Let rice cook covered for 20 min or until soft
  16. For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
  17. 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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