Carbon Green Enchiladas Recipe
Two corn tortillas stuffed with grilled chicken with pan-seared onions topped with green sauce and sliced avocados with refried beans and Spanish rice.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Grill the Chicken
Season the chicken breast with salt and black pepper. Grill over medium heat for about 6-7 minutes on each side, or until fully cooked. Let it rest for 5 minutes before slicing into strips.
- 2
- 3
Prepare the Avocado
Slice the avocado in half, remove the pit, and carefully slice it into thin wedges.
- 4
Heat the Refried Beans and Spanish Rice
In a small saucepan, heat the refried beans over low heat until warmed through. Prepare the Spanish rice according to package instructions.
Assembly
- 5
- 6
Add Sauce
Pour the green enchilada sauce evenly over the rolled tortillas in the baking dish.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for about 15-20 minutes, or until the sauce is bubbly.
Serving
- 8
Plate the Dish
Remove the enchiladas from the oven and let them cool for a minute. Serve the enchiladas with sliced avocado on top, alongside warm refried beans and Spanish rice.