Jul 14 2026
Restaurants›El Rodeo Lewiston›Verdes Recipe

Verdes Recipe

Inspired by El Rodeo Lewiston
Time1h
Serves4

Two chicken enchiladas topped with green sauce and served with rice and a salad.

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Ingredients

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Enchiladas

Green Sauce

Rice

Salad

Method

Enchiladas Preparation

  1. 1

    Prepare the tortillas

    Heat the cooking oil in a skillet over medium heat. Soften the corn tortillas in the oil for about 10-15 seconds on each side, then set aside on a paper towel to drain excess oil.

  2. 2

    Fill the tortillas

    Take a softened tortilla, place about 1/4 cup of shredded chicken and a tablespoon of shredded cheese in the center, then roll it up tightly. Repeat this process with the remaining tortillas and filling.

Green Sauce Preparation

  1. 3

    Cook the tomatillos and jalapeño

    In a saucepan, add tomatillos and jalapeño, cover with water, and boil for about 10 minutes until softened. Drain and let cool slightly.

  2. 4

    Blend the sauce

    In a blender, combine the cooked tomatillos, jalapeño, onion, garlic, cilantro, lime juice, and salt. Blend until smooth and set aside.

Rice Preparation

  1. 5

    Cook the rice

    In a pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed.

Salad Preparation

  1. 6

    Assemble the salad

    In a bowl, combine shredded lettuce, diced tomato, and sliced cucumber. Drizzle with olive oil and vinegar, then season with salt to taste. Toss gently to combine.

Final Assembly

  1. 7

    Assemble the enchiladas

    Preheat the oven to 350°F (175°C). In a baking dish, spread a thin layer of green sauce on the bottom. Place the rolled enchiladas seam-side down in the dish. Pour the remaining green sauce over the top and sprinkle with additional cheese. Bake for 20 minutes until heated through and the cheese is melted.

  2. 8

    Serve

    Serve the enchiladas hot with a side of rice and salad on the plate.

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