Roasted Chicken Enchiladas Recipe
Salsa verde, garlic crema, cilantro rice
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Ingredients
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For the Roasted Chicken
For the Enchiladas
For the Garlic Crema
For the Cilantro Rice
Method
For the Roasted Chicken
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Rub the whole chicken with olive oil, garlic powder, onion powder, cumin, salt, and black pepper. Make sure to coat it evenly.
- 3
Roast the Chicken
Place the seasoned chicken in a roasting pan and roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
- 4
Shred the Chicken
Once roasted, let the chicken rest for 10 minutes, then shred the meat off the bones and set aside.
For the Enchiladas
- 5
Prepare the Tortillas
Soften the corn tortillas by warming them in a dry skillet over medium heat for about 30 seconds on each side.
- 6
Assemble the Enchiladas
In each tortilla, place a portion of the shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a greased baking dish.
- 7
Add Salsa Verde
Pour the salsa verde over the rolled enchiladas, ensuring they are well coated. Sprinkle the remaining cheese on top.
- 8
Bake
Bake in the oven at 350°F (175°C) for 20-25 minutes, until the cheese is melted and bubbly.
- 9
Garnish
Remove from the oven and sprinkle fresh cilantro on top before serving.
For the Garlic Crema
- 10
Mix the Ingredients
In a small bowl, combine sour cream, minced garlic, and lime juice.
- 11
Whisk Together
Whisk the mixture until smooth and well combined. Refrigerate until ready to serve.
For the Cilantro Rice
- 12
Cook the Rice
In a saucepan, combine white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- 13