Equipment
- 1 oven or air fryer
- 1 ovenproof or air fryer-proof baking dish
- 1 medium saucepan
- 1 medium frying pan
Ingredients
Lime Rice
- 1 ½ cups long grain white rice rinsed and drained
- 2 ½ cups warm water
- zest from a lime
- juice from a lime
- 2 tsp chicken stock powder/granules
- 1 tsp salt
- 2-3 tbsp butter salted or unsalted
Shredded Chicken
- 2 tbsp olive oil
- 4 medium chicken breasts
- salt and pepper
Additional Ingredients
- ⅓ cup cream cheese
- 8 medium flour wraps approx. 23 cm radius
- 380g/1 ½ cups salsa verde store bought
- 3 cups/300 grams mozzarella grated
- 1 large avocado cubed
- ½ medium onion diced
- ¼ cup coriander roughly chopped
- Juice from 1/2 a lime
- ½ cup sour cream for garnishing
Instructions
Lime Rice
- Add the rice to a medium saucepan and rinse 2 or 3 times under water, until the drained water runs clear. Once drained, add 2 1/2 cups warm water and bring to a boil. Add the lime zest, lime juice and chicken stock powder, and give it one quick stir. Allow the rice to boil, uncovered until all the moisture has evaporated, about 15 minutes. Note: do not stir the rice while it's cooking. Also, while the rice cooks, start preparing the chicken.
- Once all or most of the liquid has cooked away and there are no more water bubbles. Turn off the heat, do not stir and cover. Allow to steam for 10 minutes.
- Once the rice has steamed, add the butter and salt, and mix well.
Shredded Chicken
- If the chicken breasts are on the larger side then slice the breasts in half, otherwise keep them as is. Season each side with salt and pepper.
- Bring a medium frying pan to a medium-high heat. Once the pan is hot, add the oil and chicken. Sear on one side, once golden in colour, you can flip and continue searing for another 3-4 minutes. Remove from the heat and allow to cool down.
- Once cooled down, shred the chicken using your fingertips or two forks.
Assembly
- Preheat the oven to 200℃/392℉.
- Add the shredded chicken and cream cheese to the rice and mix well. Place about 1/3 cup of the rice filling on the edge of the wrap and roll tightly. 8 wraps should fit perfectly into a 23cm x 30cm sized baking dish.
- Cover with the salsa verde, grated cheese and bake for 20-25 minutes. Meanwhile make the fresh avocado topping by mixing cubed avocado, diced white onion, freshly chopped coriander and fresh lime juice together.
- Once the enchiladas are golden a bubbly, remove from the oven and serve immediately with the chunky avocado mix and dollops of sour cream.