Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu
These enchiladas are hearty and cheesy in the middle, and the sauce is the perfect compliment to the starchiness of the potatoes and rice.
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Cooking tools:
- Slow cooker
- Potato masher
- Oven
- Aluminum foil
- Microwave
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Chef's knife
- Cutting board
- Can opener
- Fork
- Spoon
Ingredients
- 2 medium russet potatoes
- 1 cup cooked Riceland long grain white rice
- 3 boneless skinless chicken breasts, about 6 ounces each
- 1 (14 oz) can fire-roasted diced tomatoes
- 1/2 cup chicken stock
- 2 chipotle peppers in adobo, roughly chopped
- 2 tablespoons chili powder, divided
- 1 tablespoon cumin, divided
- 1 tablespoon garlic powder
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 cups shredded mild cheddar cheese, divided
- 1/3 cup milk
- 12 corn tortillas
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