How To Make Mexican Rice - Traditional and Quick n Easy
Hi everyone! Here is a video on how to make rice TWO ways! I hope you enjoy!
What's for dinner.at El Frankie's? GB enchiladas and Spanish Rice
Ground beef enchiladas with Spanish Rice on the side: Brown 2 lbs of ground beef with a can of veg all, salt pepper to taste. Roll up into enchiladas and place in a pan, line um up and pour some enchilada sauce (your choice) 2 quarts. smother them with cheese and put them in the oven at 350 deg for 45 min or until all the cheese is melted and bubbling. Spanish rice was just another quick item as you will see in the video. once everything is done top off with shredded lettuce, sour cream and eat up. This was just a quickie dinner.
How to Make Chicken Enchiladas with Green Sauce | Enchiladas Suizas | The Frugal Chef
How to make chicken enchiladas with green sauce - how to make enchiladas suizas.
These are some of the best chicken enchiladas that you will ever eat! We are going to make a vibrant green chili sauce (salsa verde) with tomatillos, poblano, jalapeño, cilantro, onion and garlic. We are then going to add a cup of Mexican crema or sour cream or just cream to turn it into a creamy green sauce. The dairy that you add to these is what makes them suizas (Swiss).
Feel free to make these with shredded rotisserie chicken. I am going to go ahead and cook some chicken thighs in a nice broth for extra flavor.
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How to make chicken enchiladas with sour cream -
1 - 13x9 casserole dish
FOR THE CHICKEN:
4 large chicken thighs — skin on and bone in1/4 onion — peeled and halved2 garlic cloves — peeled and smashed2 bay leaves6 to 7 sprigs of fresh thyme — optional6 cups waterSalt
Place all the ingredients in a small pot and bring to a boil. Simmer for about 30 to 45 minutes — until the chicken is completely cooked through. Skim off all the foam that starts forming when the water starts to boil.
Remove the cooked chicken from the pot. Let it cool, skin and debone it and shred it. Do not shred it too thin.
Let the chicken stock cool down completely and skim off the fat. Strain it and keep it in a closed container for making things like rice or any other recipe that asks for chicken stock. Freeze it if you are not going to use it within 4 days.
FOR THE SAUCE:
8 tomatillos - husked, washed and halved2 poblano chillies — seeded and halved
2 jalapeños — seeded and halved1/4 of a medium white onion — chopped2 garlic cloves — peeled1/2 bunch cilantro — leaves and stems
1/2 cup water1/2 teaspoon cumin1 teaspoon oreganoSalt1 cup Mexican crema or sour cream or plain cream or 1/2 sour with 1/2 plain cream
Place the tomatillos, poblano chillies, jalapeños, onion, garlic, and cilantro in a blender. Add a maximum of 1/2 a cup of water. Blend well and transfer to a dry, heated skillet.
Add cumin, oregano and salt to the salsa. Mix well and allow to simmer for about 15 to 20 minutes, until it changes from bright green to a darker, brownish one.
Taste for salt and adjust accordingly. Set aside.
TO ASSEMBLE:
Heat your oven to 350F (175C).
1 cup shredded Mozzarella cheese1 cup shredded pepper Jack cheese
8 - 6 inch corn tortillas
OilChopped cilantro, lime wedges and sliced radishes for garnish
Mix about 1 cup of the sauce with the shredded chicken. Mix the cheeses.
Spread about half of the sauce on the bottom of your casserole dish. Sprinkle some on the cheese.
Heat some oil in a deep skillet. Once it is hot, place the tortillas in it, one at a time, for about 10 seconds per side. Do not leave the tortillas in the hot oil for too long because they will start to fry and turn crisp. We simply want to soften the tortilla.
Dab the excess oil off the tortilla and fill with 1/8th of the chicken. Roll and place into the casserole dish over the sauce. Repeat with all the tortillas. Pour the rest of the sauce over the enchiladas. Cover with the rest of the cheese.
Place the casserole dish in the oven for 25 to 30 minutes, until sauce is bubbly and cheese is melted.
Remove from oven and allow to rest for about 5 minutes. Serve with chopped cilantro, radish slices and lime wedges.
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Introduction made with this footage -
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Chilaquiles verdes gratinados/Marisolpink
Un absoluto clásico de la cocina mexicana, y el favorito de muchos!! Los chilaquiles son el platillo amistoso de cualquier ocasion, yo en lo personal hasta los he comido en baby shower`s y los anfitriones han quedado como todos unos reyes! Los chilaquiles son ese platillo aliado que se te antoja a cualquier hora, y si los venden en cualquier lugar, pues los compras! Son ricos solos, y acompañados con pollo, carne o hasta un rico huevo estrellado para desayunar, en epoca de frio o de calor, para las penas, o alegrias, los chilaquiles son simplemente lo mejor!!
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Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
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