GREEN SAUCE FOR TACOS RECIPES

GREEN SAUCE ENCHILADAS RECIPE | ALLRECIPES

Green Sauce Enchiladas Recipe | Allrecipes image

These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!

Provided by smooch

Categories Mexican Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 cup white rice
1 (14.5 ounce) can chicken broth
3 boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas

Steps:

In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 647.1 calories, CarbohydrateContent 64.1 g, CholesterolContent 100.9 mg, FatContent 29.4 g, FiberContent 7.2 g, ProteinContent 33.3 g, SaturatedFatContent 15.9 g, SodiumContent 499.6 mg, SugarContent 2.9 g

GREEN HOT SAUCE (SALSA VERDE) RECIPE | ALLRECIPES

Green Hot Sauce (Salsa Verde) Recipe | Allrecipes image

This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.

Provided by Sherbear1

Categories Salsa Verde

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Steps:

Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
Pour the cooked vegetables into a blender, and blend until smooth.

Nutrition Facts : Calories 5.7 calories, CarbohydrateContent 1.1 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 436.5 mg, SugarContent 0.6 g

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