Thursday, May 2, 2013

Chicken Enchiladas with Salsa Verde

When most people think of salsa, they think of a chunky, red tomato based dip filled with various vegetables, spices and often times fruit.  One tasty salsa that often gets forgotten about is the Salsa Verde.  Salsa Verde is a green salsa made from a tomatillo (pronounced toe-ma-tea-o) base rather than your standard red tomato base.  The tomatillo originated in Mexico and is a small, round, green fruit often found in Mexican cuisine.  Although they can be consumed raw, they are often cooked to enhance the flavor and soften the tough skin and seeds, which results in a sauce like consistency.  Our Salsa Verde combines the tart tomatillos with various peppers (chili, serrano and jalapeno), cilantro, garlic and lime to create a tasty salsa that is great as a dip or mixed into a recipe.

This Cinco De Mayo, add a little green to your Mexican Fiesta with this great recipe for Chicken Enchiladas using one of our favorite salsas, Salsa Verde.


Chicken Enchiladas - Serves 8

Ingredients:
  • 3/4 lbs. boneless chicken breasts grilled or baked and sliced
  • 3 cups cooked rice
  • 15 oz. (1 can) black beans, rinsed and drained
  • 1/2 tsp. ground cumin
  • 1 1/2 cups Stonewall Kitchen Salsa Verde
  • Salt and pepper to taste
  • 1 cup sour cream
  • 8 8-inch flour tortillas
  • 1 1/2 cups shredded cheese (such as Monterey Jack, Colby, Cheddar or a combination)

  • Directions:
    1. Preheat oven to 350 degree F. Grease a 9x13-inch baking dish.
    2. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
    3. Place 1/2 cup rice mixture down the center of each tortilla.
    4. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
    5. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
    6. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

    And don't forget a Margarita to wash them down with!

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