This recipe is so versatile that it will serve you for breakfast, lunch, or dinner. With a blender or a food processor at home, you will make this recipe in the blink of an eye.
The Mexican green sauce will be our substitute for the oil to prevent the enchiladas from sticking to the tray and it will also serve as a dressing.
Time 45 Minutes
Type Latin American
1. Step by step of green enchiladas
Preheat oven to 350ºF.
Make the green sauce by blending the tomatoes, coriander, and serrano pepper together. Place two to three tablespoons of the sauce on the baking dish instead of oil.
In a large bowl, mix the rice (previously cooked), the beans (previously cooked or canned), green leaves, pumpkin seeds, and about half a cup of sauce.
Heat up the corn tortillas so that they become flexible and do not break when you fill them.
Fill each tortilla with two or three tablespoons of this mixture, roll it up, and put it on the baking sheet with the sauce, with the fold of the tortilla facing down so that it does not unroll.
Pour the rest of the sauce in the center of the enchiladas, cover, and bake for 20 minutes or until the enchiladas are hot.
Remove from the oven and add the parsley and chives on top. Serve with avocado and a side salad.