everyday food made simple

Well, the weekend’s coming to an end, and tomorrow’s everyone’s favorite day of the week: Monday. In our household, every other weekend are the only days my husband and I get to spend quality time with each other – this usually means doing homework together, running errands together, and cooking together (and making enough so we’ve got plenty of leftovers for tomorrow’s lunch). We like to try new recipes, and deciding whether we should add them to our “remake”or “meh I didn’t really care for it” recipe box.

The stacked enchiladas we made tonight are a twist on regular enchiladas. Instead of serving them like they traditionally do, we stacked them, turning them into a “enchilada lasagna”.

What else goes well with enchiladas?

Rice. Cilantro lime rice. The kind they have at Chipotle – my favorite Mexican joint. Next time I’m making some carnitas and making my own burrito!

First, enchiladas…


  • 1 green pepper, chopped
  • 2 teaspoon olive oil
  • 1 garlic clove, minced
  • 1.5-2 cups shredded chicken – we roasted a chicken last night so we used the leftovers
  • 1/3 cup green onions, thinly sliced
  • 1/2 cup enchilada sauce
  • 1/2 cup picante sauce
  • 4 8″ corn tortillas
  • 1 cup shredded cheese
  • other toppings of your choice – sour cream, shredded lettuce…


Note: if you like black beans in your enchiladas, you can also add one cup of canned black beans as well.


  • Preheat oven at 350 degrees
  • Grease a 9″ pie plate, set aside.
  • In a large skillet, saute the green pepper in the oil for about 2-3 minutes. Add the garlic and cook for another 2-3 minutes, or until the green pepper is crisp-tender.
  • Stir in the chicken, green onions (and black beans if desired), cook for another minute. Transfer to a bowl and set aside.


  • In the same skillet, combine the enchilada sauce and picante sauce. Coat both sides of a tortilla with the sauce mixture, then place it in the pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese.


  • Repeat the layers twice. Top with remaining tortilla, sauce, and cheese.
  • Bake at 20-22 minutes or until heated through. Cut into wedges and serve with sour cream or lettuce if desired.

Now, for the rice….


  • 1 cup basmati rice
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Juice of 1/2 a lime
  • 2 tablespoons cilantro, minced
  • 1 tablespoon oil


  • In a large pot, saute the rice in the oil for about a minute. Add the water and bay leaf, bring to a boil.
  • Once the water boils, turn heat down, cover, and simmer for 15 minutes.
  • Remove from heat while still keeping the cover on the pot. Let stand for about 30 minutes. Remove bay leaf, then transfer rice to a large mixing bowl.
  • In the meantime, combine the salt and lime juice in a small bowl. Whisk until all the salt is dissolved, then add in the cilantro.


  • Pour lime juice & cilantro mixture over rice. Toss until rice is evenly coated.




Recipes adapted from: Taste of Home Magazine & Em Maliks Kitchen

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Comments (4)

  1. ERika said on 10-04-2013

    AMAZING!! We loved this one!! Absolutely delicious. The girls went crazy over the rice. They thought it was EXACTLY like chipotle. I’ve been trying for a long time to make this rice and now I finally have it down. Thank you!!

    • Amy said on 10-04-2013

      Woooo hooo!! Yay! I’m glad the girls loved it!!! Now you can make the slow-cooker carnitas next time to go with the rice to make a rice bowl!

  2. kara said on 27-02-2013

    Amy, this looks so yummy! I have made variations of this, but will try yours, too! Can’t wait!

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