In honor of this special day I cooked Mexican food for dinner tonight. I think I may of been Mexican in my past life because of my deep love for Mexican food, and my incredible ability to speak Spanish.
First of all, I need to thank my good friend Lisa for the recipes she shared with me. They were all great, and I can't wait to make them again.
Our menu tonight: Chicken Enchiladas with Verde Tomatillo Salsa, Mexican Rice, Black Beans, and Heirloom Tomato, Corn, and Avocado Salad.
I have made these enchiladas several times in the past, but this is the first time I have ever made my own verde sauce. Both ways are good, but if you are short on time don't hesitate to use premade verde sauce. I recommend the canned Hatch brand, or the Herdez in a jar.
The recipe for the Mexican rice came from a friend of a friend of a friend who works as a cook at Mi Cocina, my favorite Mexican food restaurant. The recipe was by word of mouth, I did my best to work out the measurements.
Here are the recipes and pictures:
Chicken Enchiladas Verdes
2-4 Chicken Breasts
Corn Tortillas (I made 10 enchiladas with 10 tortillas, and 3 breasts)
1 recipe Verde Tomatillo Salsa, or 2 cans Verde Salsa, either Hatch or Herdez
Tofutti Soy Sour Cream
Boil the chicken breast for 30 minutes, until cooked, I usually take one out cut it in half and check to make sure it is no longer pink inside.
Preheat the oven to 350 degrees.
Then once chicken has cooled, cut it in small pieces or shred it
Mix that chicken with 1/2 C. salsa, and 1/4 C. soy sour cream.
In a fry pan pour a small amount of veg oil. Heat over medium, and fry each tortilla seperately for 10 secs. per side, just so that it is bubbling in a few spots, not until it is hard.
Take a large baking dish and pour in 1/2 C. of the verde sauce, spread to cover the bottom, and set aside.
Roll the chicken inside the fried tortilla.
Place all the rolled enchiladas side by side in baking dish , pour over the remaining verde sauce, then drizzle the top of that with the soy sour cream, i usually put 1/4 cup inside a baggy, then snip off the end, and squeeze from there, so it looks pretty.
Bake for 30 minutes.
Verde Tomatillo Salsa
4 tomatillos, husks removed and roughly chopped
1-2 green bell peppers, or Anaheim peppers, seeded and diced
1 corn tortilla, torn into pieces
1 corn tortilla, torn into pieces
2 C. chicken stock
1/4 C. fresh cilantro, finely chopped
1/4 C. fresh flat leaf parsley, finely chopped
3 green onions, finely chopped, green part only
salt, to taste
In a large saucepan, place the tomatillos, peppers, tortilla, and chicken stock. Bring to a boil, and cover with a lid.
Boil for 30 minutes, or until veggies are tender.
Remove from heat, add the cilantro, flat leaf parsley, and green onions. Using an immersion blender, puree until smooth.
Taste and add salt to your liking.
1 T. vegetable oil
1/2 onion, chopped finely
1 T. garlic, minced
1 C. rice uncooked
1 large tomato, finely diced
2 C. chicken broth
1/2 t. salt
salt and pepper, to taste
Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring every so often. Add the garlic and cook 2 more minutes. Add the rice and cook stirring constantly for another 5 minutes, this is in order to toast the rice a bit. Add the tomato and the broth, and 1/2 t. salt. Bring to a boil over high. Cover and turn heat down to low. Cook until all of the liquid is absorbed and the rice is fully cooked. Stir to combine everything. Taste and adjust seasoning, add salt and pepper if necessary.
Buenas Noches! Pin It