Chicken Enchiladas with Salsa Verde Menu

A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. (Serves 4)

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Chicken Enchiladas with Salsa Verde Menu

Spanish rice *

Black beans

* Cook 2 slices bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 4 minutes, stirring occasionally. Add 1 cup rice; 2 cups fat-free, less-sodium chicken broth; and 1 (14.5 ounce) can drained diced tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and 1/3 cup sliced green onions just before serving.

Cooking Light, April 2006

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CastleBee Posted: 08/14/12
Worthy of a Special Occasion

I made this last night and it was scrumptious! Followed the recipe to the letter. The only variation I might do is add a can of green chilies next time - which only reflects my personal taste for them and not anything lacking in this recipe. I served it with a simple fried corn and onion side dish. Great summer evening meal!
keira8808 Posted: 08/01/12
Worthy of a Special Occasion

Just tried this last night and it was amazing!!!! Best mexican recipe I've tried in awhile!!!