Serves 1
Directions
- 1Boil tomatillos, white onion, and jalapeños in a pot of water.
- 2Add the boiled ingredients, Better Than Bouillon, and cilantro to a blender.
- 3Blend until smooth to create the green sauce.
- 4Heat corn tortillas in a pan.
- 5Fill each tortilla with cooked chicken breast and roll them.
- 6Pour some green sauce into a baking dish.
- 7Place the rolled enchiladas into the baking dish.
- 8Pour the remaining green sauce over the enchiladas.
- 9Sprinkle Oaxaca cheese over the enchiladas.
- 10To prepare the rice, add chopped carrots, garlic, tomato, and water to a blender.
- 11Blend these ingredients until smooth.
- 12Sauté rice in a pan until lightly toasted.
- 13Pour the blended sauce over the rice.
- 14Cover and cook the rice until done.
Ingredients
- 12 A La Madre tortillas
- 12 oz cooked chicken breast
- 0.5 cup cottage cheese
- 2 jalape os
- 0.25 white onion
- 6 tomatillos
- 1 tsp Better Than Bouillon
- to taste salt
- cilantro
- 3 oz queso Oaxaca
- 2 cups rice
- 0.5 cup carrots
- 1 garlic clove
- 1 small tomato
- 2 cups chicken broth
Equipment
potblenderpanbaking sheetbaking dish
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