Recipes

Hispanic Heritage Month – Enchiladas

Happy Hispanic Heritage month! This month we celebrate the rich culture of Spanish-speaking countries and their people. There are over 20 countries and territories with Spanish as their main language, but each country has their own regional traditions, dialects, and foods that make them incredibly diverse! In celebration of Hispanic Heritage month, we are sharing some easy and nutritious recipes from our CHARGE Registered Dietitians for you to try at home! Our first dish is enchiladas which date back to the Mayan times. Over centuries it evolved to become the dish we know and love as people started to stuff them with different types of meats and cheeses. Try out the recipe and let us know what you think!

Enchiladas

  • 1 pound boneless skinless chicken tenders or small breasts
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • kosher salt and pepper to taste
  • 1 poblano pepper
  • 2 cups salsa verde
  • 1 cup cooked brown rice
  • 1/2 cup fresh cilantro chopped
  • 10-12 corn or flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup shredded pepper jack

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the chicken on a baking sheet and rub with the olive oil, chili powder, cumin, and paprika. Season with salt and pepper. Add the poblano to the baking sheet. Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks. De-seed the poblano and cut into slices. Add the shredded chicken and poblano to a bowl. Add 1/2 cup salsa verde, the rice, half the cheese, and the cilantro. Toss to combine.
  • Pour 1/2 cup of the salsa verde onto the bottom of a 9×13 inch baking dish.
  • Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
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