What are you doing for dinner tonight? No ideas?
Check out this dinner idea from Tupperware.
Ingredients
Salsa Verde
- 1 lb. 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
- 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" corn tortillas
- 1 medium onion, quartered
- 1 garlic clove, peeled and halved
- 14½-oz. 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
- 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.
- 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.
- Place mixture back in casserole pan, cover and microwave on high power 4 minutes.
- Season with salt and pepper.
- Set aside.
- Place chicken, corn, ½ cup cheese and seasoning blend in medium bowl (the Thatsa bowl would be great), stirring together using the Saucy Silicone Spatula.
- Set aside while preparing rice.
- Preheat oven to 350° F.
- 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.
- Place onion mixture, tomatoes, broth and seasoning blend in UltraPro 3.5-Qt. Lasagna Pan. Microwave on high power 4 minutes.
- Add rice, stirring to combine.
- Cover and bake 25 minutes.
- 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).
- Place enchiladas in cover, folded seam down, and top with remaining salsa verde.
- Sprinkle remaining cheese on top.
- Remove cover from rice and place inverted cover containing enchiladas on top.
- Bake, together, an additional 15 minutes or until heated through.
Check out my Tupperware site for any pieces of Tupperware that you might be interested in. I think I have all these pieces (and then some), so if you have any questions, give me a shout.
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