Tender shredded chicken and melted cheese rolled into soft corn tortillas, then smothered in a zesty green chile sauce and baked until bubbly. A comforting Southwestern classic that's perfect for a weeknight family dinner.
Prep20 min
Cook15 min
Servings4
Serving size: 2 pieces
776cal
55gprotein
58gcarbs
39g
Ingredients
3 cup cooked shredded chicken (from a rotisserie chicken or boiled chicken breasts)
28 oz green enchilada sauce (about 3.5 cups)
8 piece corn tortillas (6-inch size)
2 cup monterey jack cheese (shredded, divided)
1 medium yellow onion (finely chopped)
3 piece garlic cloves (minced)
0.5 cup vegetable oil (divided, for sautéing and frying tortillas)
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
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 Green Chile Chicken Enchiladas, Cilantro Lime Rice and Savory Black Beans
Creamy green chile chicken enchiladas with aromatic cilantro lime rice. A soul-satisfying, protein-packed meal!
This tex_mex dish is perfect for dinner. With 1242.6599999999999 calories and 66.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
(preferably Mexican oregano)
0.75 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
0.5 cup sour cream (for garnish)
2 tbsp fresh cilantro (chopped, for garnish)
Instructions
1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
2
In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Stir in the minced garlic, ground cumin, and dried oregano, and cook for another minute until fragrant.
3
Add the shredded chicken, 1 cup of the green enchilada sauce, and 1 cup of the shredded Monterey Jack cheese to the skillet. Season with salt and pepper. Stir until the cheese is melted and everything is well combined. Remove from heat and set aside.
4
Pour the remaining vegetable oil into a small, separate skillet and heat over medium-high heat. Using tongs, carefully fry each corn tortilla for 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
5
Spread 1 cup of the green enchilada sauce evenly over the bottom of the prepared baking dish. Working one at a time, spoon a portion of the chicken filling (about 1/3 to 1/2 cup) down the center of a softened tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are all covered. Sprinkle the remaining 1 cup of shredded cheese evenly over the sauce.
7
Bake uncovered for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
8
Garnish with dollops of sour cream and a sprinkle of fresh cilantro before serving.
289cal
5gprotein
57gcarbs
4gfat
Ingredients
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.