Chicken Bacon Enchiladas, Cilantro Rice with Cauliflower & Jasmine Rice
I’ve only recently started making enchiladas. Prior to a few weeks ago, I think it had been years since I made enchiladas. It may be cheating, but I’m definitely going with the layered-enchiladas, tortillas layered like lasagna, instead of rolled enchiladas.
1 large boneless skinless chicken breast
1 lb bacon
1 lb cauliflower rice – thaw if frozen
2/3 cup jasmine rice (I found brown jasmine rice!)
Green onions & cilantro chopped & 1 diced tomato
Corn tortillas – the fresher the tortillas are – the better they taste!
Enchilada sauce – make your own, or canned enchilada sauce
Sliced Colby jack cheese & shredded Mexican cheese blend
Taco seasoning mix – Penzey’s taco seasoning
Pink Himalayan salt (or sea salt)
I start the jasmine rice first, since it’s brown rice & takes about 40 minutes to cook.
Cook bacon, part of the bacon I also cooked with my 1 large boneless skinless chicken breast. Heat up the enchilada sauce.
After bacon is cooked, add in thawed cauliflower rice to bacon pan. Jasmine rice should be cooked about now. Add salt to both rice and cauli-rice, add taco seasoning mix. Stir cooked jasmine rice into the cauliflower rice, let the bacon grease mix in a bit also.
Once everything is cooked and slightly cooled, start cutting up chicken and bacon, layer the first corn tortillas and enchilada sauce. Rotate chicken, bacon, sliced Colby jack cheese, enchilada sauce in layers like it is lasagna. Add chopped cilantro to rice mixture. Add more salt or seasoning as desired.
Top the whole enchilada pan with shredded Mexican cheese blend, top with green onions & diced tomatoes.
Bake at 350 for 15-20 minutes. Serve with cauliflower rice & jasmine rice mixture.
I had 2 nice big avocados I was going to use make guacamole. I started writing this post, and I didn’t get around to making guacamole before the enchiladas were finished in the oven. Oh well. P.S. this would go great with the fresh juice Margaritas I made yesterday for happy hour at home!