Enchiladas Verdes with Beans & Rice

I almost never follow recipes exactly; I’m flawed in that way. Both of these recipes are from Real Simple (thus and thus), but they appear here with my alterations.

Enchiladas Verdes


  • 4 boneless, skinless chicken breasts (2 pounds total)
  • 2-10 oz. cans mild green chili enchilada sauce
  • 2 cups fresh cilantro leaves
  • 1 cup sour cream, divided
  • 2 cups shredded cheddar cheese
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 12 small yellow corn tortillas

  1. Boil chicken breasts until no longer pink, remove from heat, drain water, and let cool. Shred and place in large bowl.
  2. In a blender, puree the enchilada sauce, cilantro, and ½ cup sour cream until smooth. Transfer to a medium saucepan and simmer 10 minutes. Remove from heat and stir in the other ½ cup sour cream.
  3. To the chicken, add 3/4 cup of the sauce, 1 cup of cheese, ½ teaspoon each salt and pepper. Toss to combine.
  4. Spread 1 cup of sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about 1/3 cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake about 15-20 minutes at 400 degrees.

Beans & Rice


  • 1 cup jasmine rice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • heaping 1/3 cup chopped vidalia onion
  • 15 oz. can kidney beans, rinsed and drained
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and onion. Cook, stirring, until fragrant, 1 minute. Add the beans and seasonings. Cook, tossing, until heated through, 2 to 3 minutes. Remove from heat.
  3. Fold the rice into the bean mixture.

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