Thursday, December 3, 2009

enchiladas verdes with mexican rice

Let's break up all this Thanksgiving recap with a dinner you might actually want to make this week. How about it? I really can be helpful. I bet you were starting to doubt that, but I'm here today to prove you wrong. Try this one out. Your family will thank you for it. Or at least I sure hope so. Otherwise, I'm going to feel really bad. My guys liked it. In fact, my daughter and I ate it for leftovers at least 3 different times. (That's a lot for us. We usually tire of things much quicker than that.)

And this rice was awesome. From this point on, anytime I make a Mexican-inspired main dish, this rice will serve as it's accompaniment.

Enchiladas Verdes
recipe from Taste of Home magazine

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
8 ounces Velveeta cheese, cubed
3/4 cup evaporated milk
1 can chopped green chilies, drained
12 flour or corn tortillas (6 inch), your choice
1/4 cup canola oil

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink. Drain if necessary. Stir in cheddar cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, Velveeta, and milk over medium heat until cheese is melted. Stir in chilies.

If using corn tortillas, in a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Skip this step if you're using flour tortillas.

Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 baking dish. Pour cheese sauce over the top.

Cover and bake at 350 degrees for 25-30 minutes or until heated through.

Mexican Rice
recipe adapted from Pioneer Woman
Serves 8

2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups rice
1 can Rotel
1 can petite diced tomatoes (14.5 oz)
2 cups chicken broth (maybe a little more)
1 teaspoon cumin
1 teaspoon kosher salt
fresh cilantro, chopped

Heat oil in a large skillet. Add onions and garlic, then cook for 4 minutes. Reduce heat to low and add rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.

Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes.

Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky. I left the rice with a bit of a bite still to it, al dente, if you will, and we loved it like that.

Just before serving, sprinkle freshly chopped cilantro over the top.

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