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Chicken Enchiladas with Green Sauce and Long-Grain Rice (Danny Boome) Recipe

Chicken Enchiladas with Green Sauce and Long-Grain Rice (Danny Boome) Recipe

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Chicken Enchiladas with Green Sauce and Long-Grain Rice (Danny Boome)

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Ingredients:

Serving

2 tbsp olive oil
1/2 large onion, sliced
2 cloves garlic, minced
2 boneless chicken breasts, thinly sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tsp dried chili flakes
2 cups green sauce , recipe follows
8 to 10 corn tortillas
1 cup oil
3 cups shredded cheddar/ mozzarella mix
1/4 cup chicken broth
1 roasted anaheim chile, skin removed, stemmed and seeded, roughly chopped
7 tomatillos, roughly chopped
1 garlic clove
1 tsp dried oregano
1 tsp salt
1 tbsp white pepper
3 cups water
2 cups long- grain rice
1/2 cup roughly chopped cilantro leaves
1/2 lime, juiced

Directions:

For the Enchilada:
Preheat oven to 350 degrees F.
In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.
For the Green Sauce:
Pulse all ingredients in a food processor until a nice salsa consistency is reached.
For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	902.2 Kcal (3777 kJ)
Calories from fat	645.39 Kcal
		% Daily Value*
Total Fat	71.71g	110%
Cholesterol	84.41mg	28%
Sodium	1190.96mg	50%
Potassium	1411.43mg	30%
Total Carbs	37.82g	13%
Sugars	8.68g	35%
Dietary Fiber	8.4g	34%
Protein	32.73g	65%
Vitamin C	126.1mg	210%
Vitamin A	0.7mg	25%
Iron	14.2mg	79%
Calcium	211.6mg	21%

Amount Per 100 g
Calories	105.9 Kcal (443 kJ)
Calories from fat	75.76 Kcal
		% Daily Value*
Total Fat	8.42g	110%
Cholesterol	9.91mg	28%
Sodium	139.8mg	50%
Potassium	165.68mg	30%
Total Carbs	4.44g	13%
Sugars	1.02g	35%
Dietary Fiber	0.99g	34%
Protein	3.84g	65%
Vitamin C	14.8mg	210%
Vitamin A	0.1mg	25%
Iron	1.7mg	79%
Calcium	24.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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