๐ฎ๐ฅ๐ง Verde Enchiladas Recipe ๐ง๐ฅ๐ฎ
Description: These Verde Enchiladas are a crowd-pleaser, inspired by a dish my co-worker Deb brought to one of our covered dish lunches. With their flavorful filling and zesty sauce, they’ve become a favorite at gatherings and family dinners alike!
Ingredients:
- 12 corn tortillas
- 1 tbsp olive oil
- 1/2 tsp garlic, minced
- 5 cups cooked rice
- 2 cups corn
- 1 cup salsa verde
- 1 cup green chilies
- 1 cup milk
- 3/4 cup green onion, chopped
- 1 cup cilantro, chopped
- 1/2 tsp crushed red pepper flakes
- 1/3 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
Nutritional Information (per serving):
- Calories: 742.9
- Fat: 30.6g
- Saturated Fat: 15.9g
- Cholesterol: 71.2mg
- Sodium: 840.5mg
- Carbohydrates: 91.7g
- Fiber: 11.1g
- Sugar: 7g
- Protein: 29.8g
Cooking Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Preheat oven to 350ยฐF (175ยฐC). | |
| 2 | Wrap corn tortillas in foil and warm in the oven for about 10 minutes. | PT10M |
| 3 | In a skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cook until fragrant and tender. | |
| 4 | Stir in cooked rice, corn, and beans. Heat until warm. | |
| 5 | Spoon approximately 1/4 cup of the filling onto each tortilla. | |
| 6 | Roll up the tortillas and place them seam side down in a baking dish. | |
| 7 | In a separate bowl, combine salsa verde, green chilies, milk, green onion, cilantro, and sour cream to make the sauce. | |
| 8 | Pour the sauce over the rolled tortillas in the baking dish. | |
| 9 | Cover the dish with foil and bake in the preheated oven for about 30 minutes, until the enchiladas are heated through. | PT30M |
Enjoy your delicious Verde Enchiladas with family and friends! ๐๐ฝ๏ธ
