Chicken Enchiladas Verde with Spanish Rice

Verde sauce is a nice change from your typical enchilada sauce.

Chicken Enchiladas Verdes with Spanish Rice
Here are the Ingredients:
Spanish Rice
  • 1 1/2 tablespoons vegetable oil
  • 1 cup rice
  • 1 medium tomato, diced
  • 2 green onions, chopped
  • 2 cups chicken broth
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillion
Place oil in a sauce pot and heat on medium high. Saute rice in oil until browned. Place in all remaining ingredients and bring to a boil. Cover and reduce heat to medium low and cook for 20 minutes. Rice should be moist, but not watery.
Enchiladas Verde
  • 2 cups salsa verde (see recipe under salsa)
  • 2 1/2 cups shredded chicken
  • 1/2 cup (2 ounces) shredded  Asiago cheese
  • 1/3 cup finely chopped onion
  • 1/3 cup minced fresh cilantro
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • sour cream, optional
Preheat oven to 400 degree
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, if desired.

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