Enchiladas Verde and Mexican Rice

Hey, all my fellow depressed Romney fans out there…here’s some comfort food to heal your soul.

And to all you Obama fans…it’s also good celebration food! I hope you choke.

(Ok, ok, just kidding. No hard feelings.)


Today I am giving you not one, but TWO delicious recipes from my most favorite Mexican cookbook, “The Art of Mexican Cooking,” by Diane Kennedy. Diane spent 32 years living in Mexico and studying their food in the 1980s and this book has so many amazing meals – you have to find it now!


So here they are…enchiladas verde and Mexican rice (aka the best Mexican rice Eric’s ever eaten).


Enchiladas Verdes (adapted from The Art of Mexican Cooking)

For the sauce…

1 pound tomatillos, husks removed

2 serrano chiles, seeds and ribs removed (unless you like it *really* spicy. I mean REALLY.)

1 garlic clove, peeled and chopped

1 tablespoon neutral oil (safflower, grapeseed, canola)

1/3 cup chicken broth

sea salt to taste


Everything else…

1/4 cup neutral oil, for frying

12 corn tortillas

2-3 chicken breasts

1 15oz can chicken broth

1/2 cup chopped white onion

1/2 cup sour cream

1/3 cup cremoso cheese


Grease a 9×9 inch pan so it’s all ready to throw the enchiladas in it. Preheat the oven to 350°F.


Throw the chicken breasts in a saucepan and add the chicken broth. Add any water, if necessary, so that the chicken is barely covered. Bring to a boil and then simmer until the chicken is cooked throw. Drain the water and then shred the chicken with two forks.


Put the tomatillos and chiles in a saucepan and fill with water until they’re just covered. Bring the water to a boil and simmer for about 8 minutes, until the tomatillos are soft.


Drain the water, but reserve 1/4 of it. Put the reserved water, tomatillos, chiles, and garlic in a blender and blend until smooth.



Heat the oil in a large skillet and then add the blended sauce. Cook over medium heat, stirring every once in a while, for 5 minutes. Add the chicken broth and salt and continuing cooking for about 5 minutes, until it reduces to 2 cups.


Set the sauce aside and prep the tortillas. I tried skipping this step last time I made these and all I have to say is…DON’T. They just aren’t as good. Heat the 1/4 cup oil in a frying pan and add the tortillas one at a time, holding down for 1 minute and flipping and holding for 30 seconds. Drain them on a plate covered with paper towels.


Once all the tortillas are done, all you have to do is prep the enchiladas! Dip a tortilla in the sauce, then fill with chicken, sour cream, onions, and a little more sauce. Roll it up and put it in the pan. Finish prepping the rest of them and then…throw the rest of the sour cream and cheese on top. (I used cheddar in the picture…cremoso is so much better, though. Seriously.)


Throw the enchiladas in the oven for about 10 minutes. You can also just eat them without baking them, if you’ve kept the sauce warm. Up to you!


Arroz a la Mexicana (aka Mexican Rice, adapted from The Art of Mexican Cooking)

1 1/2 cups white rice

1 15oz can diced tomatoes, drained

2 tablespoons finely chopped white onion

1 garlic clove, peeled and chopped

1/3 cup neutral oil (safflower, grapeseed, canola)

3 1/2 cups chicken broth (about 2 cans)

sea salt to taste


Add the tomatoes, onion, and garlic to a blender and blend until smooth.


Heat the oil in a saucepan. Add the rice and fry until it is a golden brown. Add your tomato puree and cook until it’s all absorbed – it’ll take about 8 minutes. Stir in the broth and salt, and then cook over fairly high heat, uncovered, until it’s all absorbed. Cook over low heat, covered, for 5 more minutes. And then…keep it covered, remove it from the heat, and let it sit for 15 minutes.


And taste. And taste again. It’s really, really good.


PS: You can always use a cup of fresh, chopped tomatoes for this recipe. Cutting up tomatoes grosses me out, though, soo…I stick with the canned stuff.


So stinking good. I eat this stuff cold, like a weirdo.

And if you’re one of those sad Republicans that’s contemplating moving to Mexico…now you’ll have a couple recipes under your belt. You’re welcome.

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