One of my family's favorite meals is generic enchiladas. I call then generic because we make them using frozen burritos. This is just something I threw together one evening and the kids love it so much that we usually have it once a month for dinner. This time around I made arroz verde to serve with the burritos.
Generic Enchiladas
INGREDIENTS
1 large can Enchilada sauce
1 family size package El Monterey Chimichangas
1 cup Cheddar cheese shredded
Sour cream to taste
INSTRUCTIONS
Preheat oven to 350°.
Place about 1/2 cup of the enchilada sauce in the bottom of a 9x13 pan. Place the frozen chimichangas in the pan. Pour the remaining enchilada sauce over the chimichangas. Cover the pan with aluminum foil.
Bake for 1 hour.
Remove the foil and top with the shredded cheddar cheese. Bake 15 minutes longer.
Serve with sour cream.
Yields: 6 Servings
Arroz Verde
INGREDIENTS
2 Anaheim Or Poblano Chiles Roasted Peeled And Seeded
(I use 2 green peppers and 1 poblano)
1/2 cup Fresh Cilantro Leaves
2 1/2 cups Chicken Stock
3 tablespoons Extra Virgin Olive Oil
1 cup Long Grain Rice Washed And Drained
1/2 Medium Onion Chopped
1 Clove Garlic Minced
to taste Salt
to taste Pepper
INSTRUCTIONS
Place chilies, cilantro, and 1/2 cup chicken stock in a food processor and puree. Set aside. Heat the olive oil in a skillet over medium heat. Add rice and cook, stirring constantly, until slightly puffed and golden. Push rice to the side and add the onion and garlic and cook onion until soft. Add puree chili mixture and remaining chicken stock. Bring to a boil. Reduce heat, cover and simmer on low for 30 to 35 minutes, until all the chicken stock is absorbed. Add salt and pepper to taste.
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