Chicken Enchiladas Verdes with Rice and Beans (30-35 Minutes)

Print

Print Recipe

This recipe brings together the vibrant tastes of Mexican cuisine and is a breeze to assemble, making it a fantastic choice for a hearty meal in just 30 minutes. Tender, shredded chicken wrapped in soft tortillas, smothered with a tantalizing green sauce, and served alongside classic Mexican rice and cheesy refried beans, create a plate bursting with rich and zesty notes. Whether you’re cooking for a busy weeknight dinner or a gathering with friends, these enchiladas are a true crowd-pleaser!

Ingredients

Units Scale

For the enchiladas:

  • 2 cups cooked and shredded chicken (rotisserie chicken works great)
  • 8 small flour tortillas
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup salsa verde (store-bought or homemade)

For the Green Sauce:

  • 1/2 cup salsa verde (store-bought or homemade)
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped

For the Mexican rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/4 cup tomato sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

For the Refried Beans:

  • 1 can (15 oz) refried beans
  • 1/2 cup shredded cheddar or Mexican blend cheese

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked shredded chicken and 1/2 cup of salsa verde. Mix well.
  3. Warm the tortillas in the microwave for about 15-20 seconds to make them pliable.
  4. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
  5. In a blender, combine the second 1/2 cup of salsa verde, sour cream, and chopped cilantro to make the green sauce. Blend until smooth.
  6. Pour the green sauce over the enchiladas, and sprinkle the shredded cheese on top.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
  8. While the enchiladas are baking, prepare the Mexican rice. In a saucepan, combine the rice, chicken broth, tomato sauce, cumin, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, until the rice is cooked and the liquid is absorbed.
  9. For the refried beans, heat them in a saucepan over medium heat until warmed through. Stir in the shredded cheese until melted and combined.
  10. Once the enchiladas are done baking, remove them from the oven and let them cool slightly before serving.
  11. Serve the chicken enchiladas alongside the Mexican rice and cheesy refried beans.

Notes

To add an extra kick of flavor, you can sprinkle chopped fresh jalapeños on top of the enchiladas before baking. Customize your enchiladas by adding diced onions, bell peppers, or black beans to the chicken mixture. Garnish the dish with chopped fresh cilantro and a dollop of sour cream for a burst of freshness. A side of crisp tortilla chips and a refreshing salsa or guacamole would make a delightful addition to this Mexican-inspired feast. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chicken-enchiladas-verdes-with-rice-and-beans-30-35-minutes/