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Ingredients
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3 cloves minced garlic
1 thinly sliced red onion
juice of 2 lime
2 tsp. cayenne pepper
3 Tbsp. tomato paste
2 chicken easts, cooked and shredded
2 cups rice
1 can enchilada sauce
1 tsp. olive oil
1 tsp. butter
6 large flour tortillas
1 cup cheddar jack cheese, shredded
3 Tbsp. minced cilantro
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Directions
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Preheat oven to 375 degrees. Heat butter and olive oil in a sauce pan over medium-high heat. Saute the onion until slightly soft. Add the garlic and saute until fragrant, about 1 minute. Add in lime juice, cayenne and tomato paste. Stir well to combine. Remove from heat. Add in chicken, rice and 2 Tbsp. cilantro and stir to combine. On a clean surface, assemble your tortillas. Put about 2 heaping spoonfuls of filling on each tortilla and wrap tightly. Place seam down in a glass baking dish. Pour enchilada sauce on top of the tortillas, covering evenly. Top with cheddar jack cheese and remaining 1 Tbsp. cilantro. Heat in the oven for 5 to 10 minutes until cooked through and cheese is melted. Makes 6 servings
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