Ingredients:
- 10 oz chopped chicken breast
- 1/2 c jasmine rice
- 2 scallions, sliced
- 1/3 c guajillo chile pepper sauce
- 2 TBSP ghee
- 4 flour tortillas
- 4 oz sweet peppers, halved and thinly sliced
- 2 oz monterey jack cheese, grated
- 1/4 c sour cream
- 1 TBSP spice blend (ancho chile powder, smoked paprika, garlic powder, ground cumin, dried Mexican oregano)
Directions:
- Preheat oven to 450. Place rack in center.
- In a pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
- Once boiling, reduce heat to low. Cover and cook, without stirring, 12-14 minutes or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
- Season chicken with salt and pepper.
- In a pan, heat half the ghee on med-high until melted.
- Add the chicken in an even layer. Cook, without stirring, 3-4 minutes or until lightly browned.
- Add the peppers and white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened and the chicken is cooked through. Turn off the heat.
- Transfer the chicken and peppers to the pot of rice. Add the sour cream and a drizzle of olive oil; stir to combine. Season as desired.
- Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas and tightly roll up each.
- Transfer to the baking dish in a single layer, seam side down.
- Top the enchiladas with the guajillo sauce and cheese. Season
- Bake 9-11 min or until lightly browned and the cheese is melted. Remove from oven and let stand 2 minutes. Top with scallions.