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Enchiladas Verdes with Mexican Rice
Created by: Howcan Team
Ingredients
- 12 corn tortillas
- 2 cups of shredded cooked chicken
- 1 cup of diced onion
- 2 cloves of minced garlic
- 1 cup of chicken broth
- 1 cup of sour cream
- 2 cups of shredded Monterey Jack cheese
- 1 cup of tomatillo salsa
- 1/4 cup of chopped fresh cilantro
- 2 cups of cooked white rice
- 1/4 cup of chopped fresh cilantro
- 1/2 cup of frozen peas
- 1/2 cup of diced carrots
- 1/2 cup of corn kernels
- 1/4 cup of diced onion
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1/2 cup of diced onion and cook until softened. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, 1/2 cup of tomatillo salsa, and 1/2 cup of chicken broth. Simmer for 5 minutes, then remove from heat.
- In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the remaining 1/4 cup of diced onion, peas, carrots, and corn. Cook until the vegetables are tender.
- Stir in the cooked white rice, 1/4 cup of tomatillo salsa, chopped cilantro, cumin, and chili powder. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat.
- In a small saucepan, heat the remaining 1/2 cup of chicken broth until warm. Dip each corn tortilla in the warm broth to soften.
- Fill each tortilla with a spoonful of the chicken mixture, roll it up, and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and chicken mixture.
- In a bowl, mix together the sour cream and remaining tomatillo salsa. Pour the mixture over the rolled enchiladas and sprinkle with the shredded Monterey Jack cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot with a side of Mexican rice. Enjoy!
Enchiladas Verdes, a beloved Mexican dish, have a rich history dating back to the Aztecs. The dish consists of corn tortillas filled with shredded chicken, cheese, and onions, then smothered in a tangy green tomatillo sauce and baked to perfection. The origins of Enchiladas Verdes can be traced to the region of Puebla, where talented chefs perfected the art of blending tomatillos, cilantro, and green chilies to create the signature sauce. Paired with fluffy Mexican rice, flavored with tomatoes, onions, and garlic, the dish offers a delightful balance of flavors and textures. Today, the best versions of this dish can be found in authentic Mexican restaurants, where skilled chefs pay homage to tradition while adding their own creative twists. To achieve the perfect Enchiladas Verdes, it's crucial to use fresh, high-quality ingredients for the tomatillo sauce and the filling. Additionally, mastering the art of cooking the Mexican rice to a fluffy, aromatic perfection is essential for an authentic dining experience. For a unique twist, some chefs incorporate roasted poblano peppers or epazote into the tomatillo sauce, adding depth and complexity to the dish. Whether enjoyed in a bustling Mexican eatery or crafted at home with care, Enchiladas Verdes with a side of Mexican rice is a timeless culinary delight that continues to captivate food enthusiasts worldwide.
60 min
6
480 calories
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