Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu
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
- To bake the potatoes, wrap them in foil and bake at 350 for 60-75 minutes.
- For the chicken ragu, place the chicken breasts in a slow cooker.
- Combine the fire roasted tomatoes, chicken stock, chipotle peppers, 1 tablespoon of chili powder, 1/2 tablespoon of cumin, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper and then pour over the chicken.
- Cook the chicken on low for 4-6 hours until it can be easily shredded.
- Shred the chicken and return it to the sauce.
- To make the filling, remove the potato flesh from the skins and place in a large bowl with the rice, 1 cup of cheese, milk and the remaining chili powder, cumin, salt and pepper.
- Mix until well combined; I prefer to use a potato masher at first to break up the potatoes a bit before stirring.
- Before assembling the enchiladas, heat the corn tortillas in the microwave for about 30-45 seconds with a slightly damp paper towel on top.
- Preheat oven to 375 while assembling the enchiladas.
- Spray a 9- x 13-inch dish with nonstick spray.
- Drizzle a little bit of the ragu on the bottom of the dish; no need to go overboard, just a little will do.
- To assemble each enchilada scoop about 1/4 cup of the filling into a tortilla, making a strip of filling down the center.
- Roll the tortilla around the filling, then place seam-side down in the prepared pan.
Repeat until all of the tortillas have been used.
- Evenly scoop the shredded chicken on top of the enchiladas, then drizzle the remaining sauce on top.
- Sprinkle evenly with cheese.
- Bake, uncovered, for about 30 minutes until the cheese is bubbly and brown.
- Allow the enchiladas to sit for 5 minutes, then serve hot.