Chicken Enchiladas with Green Sauce and Long-Grain Rice

Recipe courtesy Danny Boome Ltd 2007

Show: Rescue ChefEpisode: Grandma's Enchiladas

Rated: 3 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 to 5 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 15 min

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Ingredients

Chicken Enchiladas:

2 tablespoons 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 teaspoon dried chili flakes
2 cups Green Sauce, recipe follows
8 to 10 corn tortillas
1 cup oil
3 cups shredded Cheddar/mozzarella mix

Green Sauce:

1/4 cup chicken broth
1 roasted Anaheim chile, skin removed, stemmed and seeded, roughly chopped
7 tomatillos, roughly chopped
1 garlic clove
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon white pepper
3 cups water
2 cups long-grain rice
1/2 cup roughly chopped cilantro leaves
1/2 lime, juiced

For the Enchilada:

Directions

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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Comments & Reviews

recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
Deidre Jackson Heights, NY 10-27-2009
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Will have to make this again!
Rated: 4 stars out of 5

This recipe really caught my eye. When I was making the sauce, tomatillas, chicken broth .. it was too liquidy and coming... out of the food processor. My husband suggested I try the blender. When I put the mixture in the blender, the little cap at the center of the lid fell into the blender just as I hit the on button. Although I was quick to turn off the machine, the damage was done, there were plastic shards in the enchilada sauce. Well I didn?t want to throw all that out ? I removed what I thought was all of the plastic bits ? and didn?t tell my dinner guests (my husband and daughter) about the mishap. Every bite of enchilada had plastic in it. It was so crunchy, not edible. My husband acused me of trying to kill him. I will try the recipe again though - when I get a new blender. I'm giving it four stars, because the enchilada sauce, was pretty tasty. Read more
recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
Audrey Newport News, VA 10-24-2009
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The absolute best endhiladas and sauce
Rated: 4 stars out of 5

Very Easy. I didn't like the tortilla in the oil. Overall it was good. My husband and I loved them. Thanks Danny
recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
MIKE macmb, MI 10-12-2009
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BLAH!!!!!!
Rated: 1 stars out of 5

Horrific!!!!! soggy shells, to white pepper, bland green sauce.
recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
Lupe Westminster, CA 04-21-2009
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"What happend to mis enchiladas," say's Abuela
Rated: 1 stars out of 5

I just saw this show for the first time and I couldn?t believe my ears. ?Mexican food?? Are you Kidding me!!! Every time... this poor lady took a bite you could tell she wanted to say, ?These are nothing like Abuelas?? First of all, there is no need to make your corn tortilla soft by frying them in oil, and then getting your hands all over them when completing the next step of filling them. Yuk! All you have to do is warm them up a bit on a flat skillet (comal in Spanish). The lady said ?Oh, yeah, that?s the step I was missing.? Abuela missed it too, believe me. Secondly, why would your Abuela add mozzarella cheese on her enchiladas when there is a wonderful ?Mexican? cheese to choose from which we call ?queso seco?. This cheese is usually added after the enchilada has been fried a bit in oil. I use very little oil. Also, what happened to all of those savory chiles that are well known to you Texans? Ask your Abuelita, I?m sure she knows. The ingredients I?m sure taste great all together, but I feel very bad for that woman and her father who had to taste these enchiladas and then say they were just like ?Abuelas?. Some of you have said you loved them, but for God?s sake don?t call this ?Authentic? Mexican food. Read more
recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
Ivy Tampa, FL 07-03-2008
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Waste of Time!
Rated: 1 stars out of 5

I followed all of the directions for this recipe and I did not enjoy it at all. Lacked flavor and was very dry in texture. I... will not make this recipe again!Read more
recipe Chicken Enchiladas with Green Sauce and Long-Grain Rice
Julie Columbia, MD 07-01-2008
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Family Pleaser
Rated: 5 stars out of 5

I've made this recipe twice for my family in the past two weeks, and they want it again ASAP. Great flavor from the green... sauce, and they really liked the rice too. Thanks Danny!Read more