Best Sides To Serve With Chicken Enchiladas

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 contemporary 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 heat.
2. Add the onion and bell pepper and prepare dinner until softened, about 5 minutes.
3. Add the garlic, cumin, oregano, salt, and pepper and cook for 1 minute, stirring typically.
4. Stir within the rice and cook for 1 minute, stirring continuously.
5. Gradually add the chicken broth or water, stirring frequently.
6. Bring to a boil, then cut back warmth to low, cover, and simmer for 18-20 minutes, or till 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 large onion, chopped

four cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

half teaspoon salt, extra to taste

1/4 teaspoon black pepper

1/2 cup vegetable oil

Instructions:

1. In a big pot or Dutch oven, mix the beans, onion, garlic, cumin, oregano, salt, and pepper. Cover with water by no much less than 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.

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

3. In a large skillet, warmth the oil over medium heat. Add the pureed beans and cook, stirring frequently, till they are heated through and slightly browned, about quarter-hour.

4. Serve heat together with your favorite toppings, similar to shredded cheese, Sour Cream Chicken Enchiladas Easy 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 pink 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 recent cilantro
• 1 tbsp lime juice
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Mash the avocados with a fork until easy.
2. Add the onion, tomato, pepper, cilantro, lime juice, salt, and pepper to the avocados and mix nicely.
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 components.
• Add other ingredients to your guacamole to customize the flavor, similar to chopped mango, corn, or black beans.
• Guacamole is a good way to add taste and healthy fat to your meals.

Pico de Gallo

Ingredients

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

Ingredients:

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

Instructions

Pico de gallo is a conventional Mexican condiment made from recent, chopped elements. It is typically made with tomatoes, onions, cilantro, jalapeños, and lime juice. Pico de gallo is a flexible condiment that can be utilized as a topping for tacos, burritos, enchiladas, and different Mexican dishes. It may also 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 pieces should be about the identical measurement as a grain of rice. Once the components 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 may be made ahead of time and saved in the refrigerator for up to three days. It is best served chilled.