Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade green tomatillo sauce, and baked with bubbly melted cheese. A satisfying Tex-Mex classic that brings restaurant-quality flavor to your dinner table.
Prep30 min
Cook45 min
Servings6
Serving size: 2 enchiladas
600cal
43gprotein
51gcarbs
26g
Ingredients
680 g boneless skinless chicken breast
1 medium white onion (halved)
4 cloves garlic cloves (whole)
1.5 tsp salt (divided)
450 g tomatillos (husks removed and rinsed)
2 whole jalapeño pepper (stems removed)
0.5 cup cilantro (fresh, packed)
1 tsp ground cumin
240 ml chicken broth (use reserved poaching liquid or store-bought)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
About Chicken Enchiladas with Green Sauce, Spanish Rice and Savory Black Beans
Aromatic chicken enchiladas with tangy green sauce, served with fiber-rich rice and beans. Comfort food!
This mexican_american dish is perfect for dinner. With 1146.25 calories and 56.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
60 ml vegetable oil (divided for sauce and frying)
12 pieces corn tortillas (6-inch size)
2 cup monterey jack cheese (shredded, about 225g)
120 g sour cream (for garnish)
0.25 cup red onion (thinly sliced, for garnish)
Instructions
1
Poach and Shred the Chicken
In a large pot, place the chicken breasts, half of the white onion, 2 whole garlic cloves, and 1 tsp of salt. Add enough water to cover the chicken by about an inch.
Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through (165°F or 74°C).
Remove the chicken from the pot and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces.
Strain the poaching liquid and reserve at least 1 cup (240 ml) to use as flavorful chicken broth for the sauce.
2
Prepare the Green Enchilada Sauce (Salsa Verde)
Position an oven rack about 6 inches from the broiler and set the broiler to high. On a baking sheet, arrange the tomatillos, jalapeños, the remaining half of the white onion, and the remaining 2 garlic cloves.
Broil for 5-7 minutes, flipping once, until the vegetables are softened and have charred spots.
Carefully transfer the broiled vegetables and any juices to a blender. Add the fresh cilantro, ground cumin, the remaining 0.5 tsp of salt, and 1 cup of the reserved chicken broth. Blend until smooth.
In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Pour the blended sauce into the pan (be cautious of splattering). Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and its color deepens.
3
Prepare Tortillas and Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a small skillet, heat the remaining vegetable oil over medium-high heat.
Using tongs, quickly fry each corn tortilla for about 10-15 seconds per side. This makes them pliable and prevents them from tearing. Do not let them become crisp.
Place the softened tortillas on a plate lined with paper towels to absorb any excess oil.
4
Assemble the Enchiladas
Spread about 1/2 cup of the green sauce evenly over the bottom of the prepared baking dish.
Take one softened tortilla and dip it into the warm green sauce, ensuring both sides are coated.
Place the tortilla on a plate and fill the center with about 2-3 tablespoons of the shredded chicken.
Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and chicken.
5
Bake and Finish
Pour the remaining green sauce evenly over all the rolled enchiladas in the dish.
Sprinkle the shredded Monterey Jack cheese uniformly over the top.
Bake for 20-25 minutes, until the sauce is bubbling and the cheese is fully melted and lightly browned.
Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
6
Garnish and Serve
Serve the enchiladas hot, garnished with dollops of sour cream, a sprinkle of fresh cilantro, and thinly sliced red onion.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
