Naked Chicken Enchiladas

Chef Mike Smith from Utopia Food and Fitness shares the recipe for an easy family meal.

Naked Chicken Enchiladas    

    2 cups crushed tomato
    1 Tbsp onion powder
    1 Tbsp garlic powder
    1 Tbsp cumin
    1 tsp cayenne pepper
    1 Tbsp minced onion
    1 Tbsp olive oil
    1 Tbsp flour
    1 Tbsp fresh lime juice
    1 Tbsp chopped fresh cilantro
    ½ cup vegetable stock

Heat the olive oil in a sauce pot and sauté the minced onions until translucent. Add the onion powder, garlic powder, cumin, cayenne pepper and flour and whisk until all the ingredients are well incorporated then add half the vegetable stock and continue to whisk until all the ingredients are well incorporated. Whisk in the vegetable stock and crushed tomato and bring to a boil while whisking often. Remove the pan from the heat and whisk in the lime juice and fresh cilantro. 

    2 cups basmati rice
    1 Tbsp oregano
    1 Tbsp chopped fresh garlic
    1 Tbsp chili powder
    1 tsp s&p
    3 cups water

Bring the water to a boil and add all the remaining ingredients. Boil for 12-15 minutes, stirring often, or until most of the liquid is absorbed. Remove from heat and let stand for an additional 5 minutes then fluff with a fork.

    4  6 to 8 oz chicken breasts
    1 tsp s&p 
    1 tsp olive oil

Rub olive oil on to both sides of the chicken breasts then season with the salt and pepper. Grill until cooked through (165 degrees in the thickest part). Cut into ½ inch cubes.

Black beans  
    1- 12oz can black beans strained and thoroughly rinsed. 

Heat beans in a sauté pan over medium heat.

    2 oz shredded cheddar cheese

To serve: Spread rice over a medium to large serving dish. Place black beans on top of the rice. Arrange cubed chicken on top of beans. Ladle sauce over chicken and garnish with the cheddar cheese.