Enchiladas Verdes Recipe

Time1h

Serves4

four chicken filled tortillas coated in a homemade green tomatillo salsa topped w/ melted mozzarella w/ a side of rice and beans

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Ingredients

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1
Prepare the Salsa
In a saucepan, combine tomatillos, jalapeño, garlic, and salt. Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and blend until smooth. Stir in cilantro and lime juice.
2
Cook the Rice
In a pot, bring water to a boil. Add rice and salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is fluffy and water is absorbed.
3
Prepare the Beans
In a saucepan, heat black beans over medium heat. Stir in cumin and salt, and let simmer for about 5 minutes.
4
Assemble the Enchiladas
Preheat oven to 375°F (190°C). Warm tortillas in a skillet. Place shredded chicken in the center of each tortilla, roll tightly, and place seam-side down in a baking dish.
5
Add Salsa and Cheese
Pour green tomatillo salsa over the enchiladas and sprinkle with mozzarella cheese.
6
Bake
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
7
Serve
Serve enchiladas hot with a side of rice and beans.