Categories: Mexican
Ingredients
- 1/2 oz. Cilantro
- 2 Boneless Skinless Chicken Breasts
- 3 fl. oz. Red Enchilada Sauce
- 1/2 cup Jasmine Rice
- 1 Lime
- 1 Roma Tomato
- 1 Jalapeño Pepper
- 2 Large Flour Tortillas
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Sour Cream
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Pat chicken breasts dry. Place a medium oven-safe pan over medium heat and 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 4-5 minutes on one side. Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, transfer chicken to a mixing bowl. Using two forks, shred chicken and stir in enchilada sauce. While chicken cooks, cook rice.
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Bring a small pot with rice, 1 cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in half the cilantro (reserve remaining for pico de gallo) and 1 tsp. lime zest. Both are prepared in next step. While rice cooks, prepare ingredients.
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Mince cilantro, stems and leaves. Zest and halve lime. Quarter one half and juice remaining half. Core tomato and cut into ¼" dice Halve jalapeño lengthwise, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
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Place tortillas on clean work surface. Place chicken-enchilada sauce mixture in the middle of each, then top with cheese. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay chimichanga on its seam. Repeat with second tortilla. Place chimichangas on prepared baking sheet, seam side down. Drizzle with ½ tsp. olive oil each, then massage oil into tortillas. Bake until lightly browned, 8-10 minutes.
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In a mixing bowl, combine tomatoes, jalapeño (to taste), remaining cilantro, and 1 tsp. lime juice. Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Serve rice on the side and squeeze lime wedges over meal to taste. Bon appétit!