Best Sides To Serve With Chicken Enchiladas

Mexican Rice

Ingredients

Ingredients for Mexican Rice:

• 2 cups long-grain rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1 teaspoon floor cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1/2 cup chopped fresh cilantro

Instructions

Mexican Rice (Arroz Rojo)

Ingredients:

• 2 Cups Long grain white rice
• 4 Cups Chicken broth or water
• 1/4 Cup Butter or oil
• 1 Medium Yellow onion, chopped
• 1 Bell pepper (any color), chopped
• 2 Cloves Garlic, minced
• 1 Teaspoon Ground cumin
• 1/2 Teaspoon Dried oregano
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black pepper
• 1/2 Cup Tomato sauce (optional)

Instructions:

1. In a medium saucepan, warmth the butter or oil over medium-high warmth.
2. Add the onion and bell pepper and cook dinner till softened, about 5 minutes.
3. Add the garlic, cumin, oregano, salt, and pepper and prepare dinner for 1 minute, stirring typically.
4. Stir within the rice and prepare dinner for 1 minute, stirring constantly.
5. Gradually add the chicken broth or water, stirring frequently.
6. Bring to a boil, then reduce warmth to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is cooked via.
7. (Optional) Stir in the tomato sauce if desired.
8. Fluff the rice with a fork and serve.

Refried Beans

Ingredients

Refried Beans: The Perfect Side for Chicken Enchiladas

Ingredients:

• 2 (15-ounce) cans pinto beans, or different desired variety

• 1/2 onion, chopped

• 2 cloves garlic, minced

• 1 (14.5-ounce) can diced tomatoes with green chilies, undrained

• 1/4 cup chicken broth

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon vegetable oil

Instructions

Refried Beans

Ingredients:

1 pound dried pinto beans, sorted and rinsed

1 giant onion, chopped

four cloves garlic, minced

2 teaspoons floor cumin

1 teaspoon dried oregano

1/2 teaspoon salt, extra to taste

1/4 teaspoon black pepper

half of cup vegetable oil

Instructions:

1. In a big pot or Dutch oven, combine the beans, onion, garlic, cumin, oregano, salt, and pepper. Cover with water by no less than 2 inches. Bring to a boil, then scale back warmth and simmer for 1 hour, or till the beans are tender.

2. Drain the beans and reserve the cooking liquid. Using a potato masher or immersion blender, puree the beans till clean. If the beans are too thick, add a number of the reserved cooking liquid until you reach the specified consistency.

3. In a big skillet, heat the oil over medium heat. Add the pureed beans and prepare dinner, stirring regularly, until they’re heated through and barely browned, about quarter-hour.

4. Serve heat with your favourite toppings, such as shredded cheese, sour cream chicken enchiladas cream, or salsa.

Mexican Street Corn Salad

Ingredients

Mexican Street Corn Salad

Ingredients:

• 3 ears of corn, grilled or roasted
• 1/2 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1/4 cup crumbled Cotija cheese (or feta)
• 1/4 cup chopped pickled jalapeños (optional)
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

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Guacamole

Ingredients

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Instructions

Guacamole

Ingredients:

• 3 ripe avocados, halved, pitted, and peeled
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 serrano or jalapeño pepper, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Mash the avocados with a fork until clean.
2. Add the onion, tomato, pepper, cilantro, lime juice, salt, and pepper to the avocados and blend well.
3. Taste and regulate seasonings as desired.
4. Serve instantly or refrigerate for later use.

Tips:

• For a creamier guacamole, use a blender or food processor to puree the elements.
• Add other components to your guacamole to customise the flavor, such as chopped mango, corn, or black beans.
• Guacamole is an efficient way to add flavor and wholesome fats to your meals.

Pico de Gallo

Ingredients

Pico de gallo is a type of salsa produced from recent, chopped components.

Ingredients:

• Tomatoes
• Onions
• Cilantro
• Jalapenos (optional)
• Lime juice
• Salt

Instructions

Pico de gallo is a standard Mexican condiment made from fresh, chopped ingredients. It is often made with tomatoes, onions, cilantro, jalapeños, and lime juice. Pico de gallo is a versatile condiment that can be utilized as a topping for tacos, burritos, enchiladas, and different Mexican dishes. It may additionally be used as a salsa or dip.

To make pico de gallo, begin by chopping the tomatoes, onions, cilantro, and jalapeños into small items. The dimension of the items should be about the same size as a grain of rice. Once the elements are chopped, combine them in a bowl and add the lime juice. Stir to mix and season with salt and pepper to taste.

Pico de gallo can be made ahead of time and stored in the fridge for up to three days. It is greatest served chilled.