Enchiladas Verdes Recipe
Two (2) shredded chicken enchiladas topped with shredded cheese and salsa verde. Served with Mexican rice, lettuce, crema and pico de gallo.
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Ingredients
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Enchiladas
Mexican Rice
Garnishes
Method
Enchiladas
- 1
Prepare the Filling
In a bowl, mix the shredded cooked chicken with half of the salsa verde. Set aside.
- 2
Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 3
Assemble the Enchiladas
Take a warm tortilla, place about 1/4 cup of the chicken filling in the center, roll it up tightly, and place seam-side down in a baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Pour the remaining salsa verde over the enchiladas, then sprinkle the shredded cheese on top.
- 5
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20 minutes, until the cheese is melted and bubbly.
Mexican Rice
- 6
- 7
Toast the Rice
Add the long-grain rice to the saucepan and stir for 2-3 minutes until the rice is lightly toasted.
- 8
Cook the Rice
Stir in the chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Serving
- 9
Plate the Dish
Serve the enchiladas on a plate alongside a portion of Mexican rice. Top the enchiladas with additional salsa verde if desired.
- 10
Add Garnishes
Top with shredded lettuce, drizzle with crema, and add a generous serving of pico de gallo on the side.
