Salsa Verde Enchiladas with Cilantro Rice

October 3, 2008 at 3:13 pm Leave a comment

I love Mexican food, but I never really step out of my comfort zone when it comes to making it at home.  The usual beef enchiladas and soft tacos are my old standbys.  I decided to try my hand at something different this week.  These enchiladas are fairly easy, especially if you have things prepped in advance.

Serves 4 (i also doubled the recipe for 8 and it turned out great)

2 chicken breasts (i use bone in with skin on…lots more flavor and juiciness)
8 corn tortillas, small size
1 7 oz. can salsa verde (herdez brand if great)
1/4 cup roughly chopped cilantro, fresh
1 medium onion, chopped
2 cloves garlic, minced
1 can chicken broth
3 oz. reduced fat cream cheese, at room temperature
1/2 cup pepper jack cheese, shredded
salt/pepper

Cook chicken at 400 degrees for about 35 minutes. Let cool, remove skin and bone and shred. Place in bowl with cream cheese. Sprinkle in a pinch of salt and pepper.  Stir to combine.  Turn oven down to 350.

In a blender place, salsa verde, 1/4 cup chopped cilantro, onion and garlic. Blend until smooth. Place 1/2 cup of mixture into the bowl with chicken. Set aside the rest.

Bring chicken broth to a simmer in a saute pan. Dip one corn tortilla into the broth for about 10-15 seconds, remove and place 1/4 cup of chicken mixture into the tortilla. Roll up and place seam side down in a greased baking dish. Repeat with the rest of the tortillas.
Pour on the reserved salsa verde sauce. Sprinkle with pepper jack. Place in 350 degree oven for about 20-30 minutes until cheese is melted and everything is heated through.

Cilantro Rice:
1 cup brown rice (i used uncle ben’s)
1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
handful of cilantro
1 can diced stewed tomatoes, drained
salt and pepper, to taste
3-4 green onions, chopped

Place 2 cups of chicken broth with a handful of cilantro in a blender. Blend until smooth. Set aside.
In a medium pan, heat a tablespoon of olive oil. Place onion in the pan and cook for about 5 minutes. Add the garlic and cook another minute. Add the cup of rice and cook for 1 more minute. Add the cilantro broth, and drained tomatoes. Bring to a boil, then cover and reduce to a simmer. Simmer for about 30-40 minutes until broth is absorbed and rice is tender. Add the green onions just before serving.

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Entry filed under: Main Course, Side Dish. Tags: , , , , .

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