3 cloves minced garlic 1 thinly sliced red onion juice of 1 lime 2 tsp. cayenne pepper 3 Tbsp. tomato paste 2 chicken breasts, cooked and shredded 2 cups rice 1 can enchilada sauce 1 tsp. olive oil 1 tsp. butter 6 large flour tortillas 1 cup cheddar jack cheese 3 Tbsp. minced cilantro
Preheat oven to 375 degrees.
Heat butter and olive oil in a sauce pan over medium-high heat. Saute the onion until slightly soft.
Add the garlic and saute until fragrant, about 1 minute. Add in lime juice, cayenne and tomato paste. Stir well to combine.
Remove from heat. Add in chicken, rice and 2 Tbsp. cilantro and stir to combine.
On a clean surface, assemble your tortillas. Put about 2 heaping spoonfuls of filling on each tortilla and wrap tightly. Place seam down in a glass baking dish. Pour enchilada sauce on top of the tortillas, covering evenly.
Top with cheddar jack cheese and remaining 1 Tbsp. cilantro.
Heat in the oven for 5 to 10 minutes until cooked through and cheese is melted.