Enchiladas Verdes with Mexican Red Rice and Black Beans
Enchiladas Verdes with Mexican Red Rice and Black Beans
Ingredients
For the Mexican Red Rice
- 2 tablespoons cooking oil, e.g., avocado oil
- 1/4 white onion, sliced
- 1 cup long-grain white rice
- 3 tomatoes, medium, cut into halves
- 1 clove garlic
- 1 cup water
- 1 teaspoon Knorr Caldo con Sabor de Pollo, (Chicken Bouillon)
- 1 teaspoon Knorr Caldo con Sabor a Tomate de Pollo, (Tomato Chicken Bouillon)
- 1 green serrano pepper
For the Shredded Chicken
- 1 pre-cooked rotisserie chicken
For the Shredded Cabbage
- 1 green cabbage, small head
For the Enchilada Verde Sauce
- 7-8 tomatillos, husked and washed
- 2 green serrano peppers
- 2 cloves garlic
- 1/4 white onion, sliced
- 1 cup water, from boiling tomatillos
- 1 teaspoon Knorr Caldo con Sabor de Pollo, (Chicken Bouillon)
- 1 pinch salt
- 1 tablespoon cooking oil
For Assembly & Toppings
- 12 corn tortillas
- 1/2 cup cooking oil, for frying tortillas
- 1/2 cup sour cream
- 1/2 cup Cojita cheese or queso fresco, crumbled
For Serving (Optional)
- 1 can black beans, drained and rinsed
Instructions
- 1
Heat a large pan with 2 tablespoons of cooking oil over medium heat. Add a few slices of white onion and stir for 1 minute until fragrant. Add 1 cup of white rice to the pan and stir continuously, toasting the rice until it turns slightly golden brown, about 5-7 minutes.
⏱️ 8 min
- 2
While the rice is toasting, prepare the blending mixture: In a blender, combine 3 halved tomatoes, a few slices of white onion, 1 clove of garlic, 1 cup of water, 1 teaspoon of Knorr Chicken Bouillon, and 1 teaspoon of Knorr Tomato Chicken Bouillon. Blend the mixture until completely smooth and liquefied.
⏱️ 5 min
- 3
Once the rice is toasted, pour the blended tomato mixture through a fine-mesh sieve directly into the rice pan. Use a wooden spoon to press the solids against the sieve to extract all the liquid, discarding the remaining pulp. Stir the rice and liquid mixture.
⏱️ 3 min
- 4
Place 1 whole green serrano pepper directly on top of the rice. Cover the pan with a lid and cook on low heat for 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy and cooked through.
⏱️ 20 min
- 5
Wearing gloves, shred the meat from the pre-cooked rotisserie chicken into a bowl. Discard bones and skin.
⏱️ 10 min
- 6
Cut the head of green cabbage in half. Using a mandoline slicer or a sharp knife, finely shred the cabbage into a bowl.
⏱️ 5 min
- 7
Bring a small pot of water to a boil. Add 7-8 tomatillos and 2 green serrano peppers to the boiling water. Boil for 5-7 minutes until the tomatillos change color from bright green to a lighter, duller green or yellowish hue.
⏱️ 10 min
- 8
Using tongs, transfer the boiled tomatillos and serrano peppers into a blender. Add 2 cloves of garlic, a few slices of white onion, 1 cup of the hot water from the pot used to boil the tomatillos, 1 teaspoon of Knorr Chicken Bouillon, and a pinch of salt to the blender. Blend the mixture until it is completely smooth and forms a green sauce.
⏱️ 5 min
- 9
Heat a separate small pan with 1 tablespoon of cooking oil. Add a few slices of white onion to the hot oil and sauté briefly, about 1 minute. Carefully pour the blended green sauce into the pan with the sautéed onion. Stir and allow the sauce to simmer for 5-7 minutes to meld flavors.
⏱️ 8 min
- 10
Heat 1/2 cup of cooking oil in a flat pan or skillet over medium heat. Using tongs, dip one corn tortilla at a time into the hot oil for a few seconds until it softens, about 10-15 seconds per side. Do not let it get crispy.
⏱️ 5 min
- 11
Immediately transfer the softened tortilla from the oil and dip it into the warm green enchilada sauce, ensuring both sides are coated. Place the sauced tortilla on a serving plate.
⏱️ 5 min
- 12
Place a generous amount of shredded chicken down the center of the tortilla. Roll up the tortilla tightly to form an enchilada. Repeat this process for additional enchiladas, arranging them neatly on the plate, typically 2-3 per serving.
⏱️ 10 min
- 13
Pour additional green enchilada sauce over the rolled enchiladas. Spoon dollops of sour cream over the enchiladas. Crumble Cojita cheese or queso fresco generously over the sour cream and enchiladas. Top with a mound of shredded cabbage.
⏱️ 3 min
- 14
Serve immediately with a side of the prepared Mexican red rice and optional black beans.
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas Verdes with Mexican Red Rice and Black Beans
For the Mexican Red Rice
- 2 tablespoons cooking oil, e.g., avocado oil
- 1/4 white onion, sliced
- 1 cup long-grain white rice
- 3 tomatoes, medium, cut into halves
- 1 clove garlic
- 1 cup water
- 1 teaspoon Knorr Caldo con Sabor de Pollo, (Chicken Bouillon)
- 1 teaspoon Knorr Caldo con Sabor a Tomate de Pollo, (Tomato Chicken Bouillon)
- 1 green serrano pepper
For the Shredded Chicken
- 1 pre-cooked rotisserie chicken
For the Shredded Cabbage
- 1 green cabbage, small head
For the Enchilada Verde Sauce
- 7-8 tomatillos, husked and washed
- 2 green serrano peppers
- 2 cloves garlic
- 1/4 white onion, sliced
- 1 cup water, from boiling tomatillos
- 1 teaspoon Knorr Caldo con Sabor de Pollo, (Chicken Bouillon)
- 1 pinch salt
- 1 tablespoon cooking oil
For Assembly & Toppings
- 12 corn tortillas
- 1/2 cup cooking oil, for frying tortillas
- 1/2 cup sour cream
- 1/2 cup Cojita cheese or queso fresco, crumbled
For Serving (Optional)
- 1 can black beans, drained and rinsed
Instructions
- 1
Heat a large pan with 2 tablespoons of cooking oil over medium heat. Add a few slices of white onion and stir for 1 minute until fragrant. Add 1 cup of white rice to the pan and stir continuously, toasting the rice until it turns slightly golden brown, about 5-7 minutes.
⏱️ 8 min - 2
While the rice is toasting, prepare the blending mixture: In a blender, combine 3 halved tomatoes, a few slices of white onion, 1 clove of garlic, 1 cup of water, 1 teaspoon of Knorr Chicken Bouillon, and 1 teaspoon of Knorr Tomato Chicken Bouillon. Blend the mixture until completely smooth and liquefied.
⏱️ 5 min - 3
Once the rice is toasted, pour the blended tomato mixture through a fine-mesh sieve directly into the rice pan. Use a wooden spoon to press the solids against the sieve to extract all the liquid, discarding the remaining pulp. Stir the rice and liquid mixture.
⏱️ 3 min - 4
Place 1 whole green serrano pepper directly on top of the rice. Cover the pan with a lid and cook on low heat for 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy and cooked through.
⏱️ 20 min - 5
Wearing gloves, shred the meat from the pre-cooked rotisserie chicken into a bowl. Discard bones and skin.
⏱️ 10 min - 6
Cut the head of green cabbage in half. Using a mandoline slicer or a sharp knife, finely shred the cabbage into a bowl.
⏱️ 5 min - 7
Bring a small pot of water to a boil. Add 7-8 tomatillos and 2 green serrano peppers to the boiling water. Boil for 5-7 minutes until the tomatillos change color from bright green to a lighter, duller green or yellowish hue.
⏱️ 10 min - 8
Using tongs, transfer the boiled tomatillos and serrano peppers into a blender. Add 2 cloves of garlic, a few slices of white onion, 1 cup of the hot water from the pot used to boil the tomatillos, 1 teaspoon of Knorr Chicken Bouillon, and a pinch of salt to the blender. Blend the mixture until it is completely smooth and forms a green sauce.
⏱️ 5 min - 9
Heat a separate small pan with 1 tablespoon of cooking oil. Add a few slices of white onion to the hot oil and sauté briefly, about 1 minute. Carefully pour the blended green sauce into the pan with the sautéed onion. Stir and allow the sauce to simmer for 5-7 minutes to meld flavors.
⏱️ 8 min - 10
Heat 1/2 cup of cooking oil in a flat pan or skillet over medium heat. Using tongs, dip one corn tortilla at a time into the hot oil for a few seconds until it softens, about 10-15 seconds per side. Do not let it get crispy.
⏱️ 5 min - 11
Immediately transfer the softened tortilla from the oil and dip it into the warm green enchilada sauce, ensuring both sides are coated. Place the sauced tortilla on a serving plate.
⏱️ 5 min - 12
Place a generous amount of shredded chicken down the center of the tortilla. Roll up the tortilla tightly to form an enchilada. Repeat this process for additional enchiladas, arranging them neatly on the plate, typically 2-3 per serving.
⏱️ 10 min - 13
Pour additional green enchilada sauce over the rolled enchiladas. Spoon dollops of sour cream over the enchiladas. Crumble Cojita cheese or queso fresco generously over the sour cream and enchiladas. Top with a mound of shredded cabbage.
⏱️ 3 min - 14
Serve immediately with a side of the prepared Mexican red rice and optional black beans.