CHICKEN ENCHILADAS VERDES WITH MEXICAN RICE

Yield: 6

Serving Size: 2 enchiladas, ¾ cup rice, 2 tbsp. salsa

Ingredients

Salsa Verde

• 1 lb./455 g tomatillos, husked
• ½ medium onion, quartered
• 2 garlic cloves, peeled
• 2 jalapeno peppers, seeded
• ½ cup cilantro
• ½ tsp. coarse kosher salt
• ¼ tsp. black pepper

Enchiladas

• 1½ cups cooked chicken, shredded
• 1 cup frozen southwestern style corn,
• thawed and drained
• 1 cup Mexican blend cheese,
• shredded and divided
• 2 tbsp. Southwest Chipotle Seasoning
• 12 6″/15 cm corn tortillas

Mexican Rice

• 1 medium onion, quartered
• 1 garlic clove, peeled and halved
• 14½-oz./400 g can fire-roasted diced tomatoes, with liquid reserved
• 2 cups chicken broth
• 1 tbsp. Southwest Chipotle Seasoning
• 1 cup long-grain white rice

Instructions

Salsa Verde

1. Place tomatillos in UltraPro 2.1-Qt./2 L Casserole Pan along with ¼ cup of water. Cover and microwave on high power 5 minutes. Drain and allow to cool slightly.
2. Place onion, garlic, jalapeno and cilantro in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord to process until finely chopped. Add tomatillos, replace cover and pull cord to process until all ingredients are finely chopped.
3. Place mixture back in casserole pan, cover and microwave on high power 4 minutes. Season with salt and pepper. Set aside.

Enchilada Filling

1. Place chicken, corn, ½ cup cheese and seasoning blend in medium bowl, stirring together using the Silicone Spatula. Set aside while preparing rice.

Mexican Rice

1. Preheat oven to 350° F/175° C.
2. Place onion and garlic in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord several times until finely chopped.
3. Place onion mixture, tomatoes, broth and seasoning blend in UltraPro 3.5-Qt./3.3 L Lasagna Pan. Microwave on high power 4 minutes.
4. Add rice, stirring to combine. Cover and bake 25 minutes.

Enchiladas

1. Divide filling between tortillas and roll. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice).
2. Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Sprinkle remaining cheese on top.
3. Remove cover from rice and place inverted cover containing enchiladas on top. Bake, together, an additional 15 minutes or until heated through.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

CARNITAS TACOS WITH SPICY SLAW

Yield: 8

Serving Size: 2 tacos

Ingredients

Spicy Slaw

• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp. hot sauce
• 2 tsp. Cilantro Mojo Seasoning
• 1 tbsp. lime juice
• 16-oz./455 g bag coleslaw mix
• ¼ red onion, thinly sliced

Tacos

• 1 medium onion, quartered
• 2 jalapeno peppers, seeded
• 1/3 cup cilantro
• 8-oz./225 g can tomato sauce
• 2 tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided
• 2–2½ lb./1–1.2 kg pork tenderloin
• 16 6″/15 cm flour tortillas
• 1 lime, cut into wedges

Instructions

Slaw

1. In medium bowl, stir together sour cream, mayonnaise, hot sauce, Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat.
2. Cover and refrigerate at least 1 hour or overnight.

Tacos

1. Preheat oven to 325° F/ 162° C.
2. Place onion, jalapeno and cilantro in base of Power Chef™ System fitted with blade attachment. Replace cover and pull cord several times to finely chop.
3. In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. Southwest Chipotle Seasoning.
4. Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C.
5. Remove from oven and allow to rest, covered, 10 minutes.
6. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
7. Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.