Enchiladas with Salsa Verde
Ingredients
- 2 cups Carolina® Jasmine Rice or Carolina® White Rice
- 2 ½ cups jarred salsa verde, divided
- 1 cup sour cream
- ⅓ cup cilantro, finely chopped and divided
- 1 tbsp canola oil
- 12 corn tortillas
- 3 cups chicken, cooked and shredded
- 1 ¾ cups shredded Monterey Jack cheese, divided
Instructions
Stuffed with juicy chicken, melty cheese and served over fluffy white rice, these tasty enchiladas drizzled with salsa verde are sure to please!
Step 1
Cook rice according to package directions.Step 2
Preheat oven to 425˚F. Whisk together 2 cups salsa verde, sour cream, and ¼ cup cilantro until blended. Spread half the sauce in the bottom of greased 13 x 9-inch baking dish; set aside.Step 3
In a small bowl combine remaining sauce, chicken and ½ cup cheese; set aside.Step 4
Heat small heavy-bottomed skillet set over medium-high heat. Brush skillet with a little oil and heat each tortilla for 30 to 60 seconds or until pliable. Wrap in a clean kitchen towel to prevent tortillas from drying.Step 5
Spoon ¼ cup chicken mixture down the center of each tortilla and tightly roll, placing seam-side down in prepared baking dish. Sprinkle with remaining cheese.Step 6
Bake, uncovered, for 15 to 20 minutes or until bubbling and filling is heated through.Step 7
Serve enchiladas over rice. Drizzle with remaining salsa verde. Sprinkle with remaining cilantro.Tip
Substitute Monterey Jack cheese with mozzarella cheese.
This recipe can also be made with traditional White Rice. Find more white rice recipes in our recipe section!
Enchiladas Verdes
A staple dish in Mexican cuisine, enchiladas are loved by people around the world and it’s not hard to understand why. Warm corn tortillas filled with any of your favorite ingredients from meats, to seafood, to cheeses, beans, and veggies, all covered in a variety of sauces from chile-based like red sauce or green sauce, to different mole sauces, and even cheesy sauces. The combination of hearty ingredients held together perfectly within a tortilla smothered in a delicious sauce and topped with cheese crumbles and a few fresh avocado slices is truly hard to beat.
The Enchiladas Verdes are covered with a green chile sauce that can be either chile or tomatillo-based, depending on your level-of-spice preference, and are typically made with white corn tortillas, filled with shredded chicken breasts and topped with fresh cheese.
Our recipe is of this delicious variety and easy to make! Using Carolina® Jasmine Rice, jarred salsa verde, shredded chicken, Monterey Jack cheese, and sour cream, you’re just minutes from enjoying this family favorite.
Heads-up! Make sure to either buy an extra jar or save some salsa verde to try your hand at a Traditional Green Pozole with Rice.
The Whole Enchilada
While the filling and sauce combinations can be endless, there are a few tried and true types of enchiladas that you are most likely to find in authentic Mexican restaurants and kitchens.
The originals are Enchiladas with red chile, the traditional red sauce made of ground chili peppers and seasonings. Mole enchiladas (or enmoladas) are served with mole sauce instead of a chile sauce. Swiss enchiladas are topped with milk or cream-based white sauce such as béchamel. Enfrijoladas are topped with refried beans rather than chili sauce and their name comes from frijol, meaning “bean”.
Whatever your preferences, there is likely a perfect enchilada dish for you!
