If ever there was a comfort food that can soothe the soul, I would say that enchiladas is it – specifically these Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu. Warm, cozy, comforting – not to mention there are about a million ways to make them. They are probably one of the most highly customizable dishes out there, and although they have a reputation for being time-intensive, I can tell you there’s a way to make it feel so much easier.
First, I must confess that the inspiration for this dish comes from Taco Bell. I realize that I may be one of the only people on the planet who really loves the food there, but I am not ashamed! One of my favorite things to get when I’m feeling particularly carb-hungry is the rice and potato burrito. It’s hearty and I could eat them for days when nothing but rice and potatoes can really soothe the appetite.
After one such meal, I decided that I should try my hand at making something similar at home. Not only would it be a delicious meal, it would be one that I could make inexpensively AND using ingredients that come from Arkansas which is always a win in my book. The great news is that if done in waves, these enchiladas will take almost no hands-on time at all and will be on the table in a matter of minutes after a long day of work.
The key is to start in the morning. I wake up, wrap a couple of potatoes in foil and then toss them in the oven to bake for about an hour while I get ready. I also start a pot of Riceland long grain white rice as well, although using leftover cooked rice could make it even easier. When the rice is done, I let it cool and then stick it in the fridge; same with the potatoes. The morning is also a good time to throw the ingredients for the shredded chicken ragu in the slow cooker so that it is ready the minute you walk in the door. All that’s left when you get home is assembling, which can be delegated to others if need be!
I love the way this comforting pan of enchiladas turned out. They are hearty and cheesy in the middle, and the sauce is the perfect compliment to the starchiness of the potatoes and rice. I like to serve mine straight from the pan, although I can imagine they’d be wonderful with a bit of sour cream or guacamole on top!
JUST CLICK HERE FOR THE RECIPE – YOU KNOW YOU WANT TO!
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