Enchiladas Verdes with Mexican Rice

Posted by Vanessa in Cooking, December 3, 2009

Let’s break up all this Thanksgiving recap with a dinner you might actually want to make this week. How about it? I really can be helpful. I bet you were starting to doubt that, but I’m here today to prove you wrong. Try this one out. Your family will thank you for it. Or at least I sure hope so. Otherwise, I’m going to feel really bad. My guys liked it. In fact, my daughter and I ate it for leftovers at least 3 different times. (That’s a lot for us. We usually tire of things much quicker than that.)

And this rice was awesome. From this point on, anytime I make a Mexican-inspired main dish, this rice will serve as it’s accompaniment.

Enchiladas Verdes

recipe from Taste of Home magazine
  • Ready in 0 Minute.
  • Makes: 4 Servings
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 cups shredded cheddar cheese
  • 1 can condensed cream of chicken soup
  • 8 ounces Velveeta cheese, cubed
  • 3/4 cup evaporated milk
  • 1 can chopped green chilies, drained
  • 12 flour or corn tortillas (6 inch), your choice
  • 1/4 cup canola oil
  • In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink. Drain if necessary. Stir in cheddar cheese; set aside.
  • Meanwhile, in a large saucepan, cook and stir the soup, Velveeta, and milk over medium heat until cheese is melted. Stir in chilies.
  • If using corn tortillas, in a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Skip this step if you’re using flour tortillas.
  • Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 baking dish. Pour cheese sauce over the top.
  • Cover and bake at 350 degrees for 25-30 minutes or until heated through.

Mexican Rice

recipe adapted from Pioneer Woman
  • Ready in 0 Minute.
  • Makes: 8 Servings
  • 2 tablespoons canola oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups rice
  • 1 can Rotel
  • 1 can petite diced tomatoes (14.5 oz)
  • 2 cups chicken broth (maybe a little more)
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • fresh cilantro, chopped
  • Heat oil in a large skillet. Add onions and garlic, then cook for 4 minutes. Reduce heat to low and add rice. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
  • Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes.
  • Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. I left the rice with a bit of a bite still to it, al dente, if you will, and we loved it like that.
  • Just before serving, sprinkle freshly chopped cilantro over the top.

One Response to “Enchiladas Verdes with Mexican Rice”

  1. Great post! I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts. Any way I’ll be subscribing to your feed and I hope you post again soon.

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