Fiesta Chicken Enchiladas

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 tablespoon olive oil
• 1 bell pepper (any color), diced
• 1 cup enchilada sauce (plus extra for topping)
• 1 cup instant rice
• 2 cups water (or broth)
• 8 small flour or corn tortillas
• 1 cup shredded cheese
• Salt and pepper (to taste)

Directions

1. Cook the Chicken:
   • In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before shredding or chopping into small pieces.
2. Prepare the Rice:
   • In a separate pot, bring the water (or chicken broth) to a boil. Add the instant rice, stir, and cover.Remove from heat and let it sit for about 5 minutes, or according to package instructions, until the rice is fluffy.
3. Combine Ingredients:
   • In a mixing bowl, combine the shredded chicken, cooked rice, diced bell pepper, and 1 cup of enchilada sauce. Mix well to combine.
4. Assemble the Enchiladas:
   • Preheat your oven to 350°F (175°C).
   • In a baking dish, pour a small amount of enchilada sauce on the bottom to prevent sticking.
   • Take one tortilla and spoon a portion of the chicken mixture into the center. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Top and Bake:
   • Pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with shredded cheese.
   • Cover the dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden