Chicken Enchiladas Verdes with Mexican Rice

Method

1. Put the tomatillos and 1/4 cup (60 ml) water in the Tupperware Ultra Pro 2 l casserole, cover and microwave for 5 minutes at full power (1000 W). Drain and let them cool for a few minutes.

2. Put the half onion, 2 garlic cloves, jalapeños and cilantro in the Tupperware SuperSonic Chopper Extra fitted with the blade and pull the cord until finely chopped. Add the tomatillos and pull again until everything is finely chopped. Return the salsa to the casserole, cover and microwave for 4 minutes at 1000 W, then season with the salt and pepper.

3. In a bowl, stir together the chicken, corn, half the cheese and 2 tbsp chipotle seasoning.

4. Heat the oven to 350 °F (175 °C). Chop the whole onion and halved garlic clove in the chopper, then combine them in the Ultra Pro 3.3 l lasagna pan with the tomatoes and their juice, the broth and 1 tbsp seasoning. Microwave for 4 minutes at 1000 W, stir in the rice, cover and bake for 25 minutes.

5. While the rice bakes, divide the filling between the tortillas and roll them up. Spread 3/4 cup (180 ml) salsa verde inside the inverted Ultra Pro roasting pan cover, lay the enchiladas in it seam side down, spoon over the remaining salsa and scatter with the rest of the cheese.

6. Take the cover off the rice pan and set the cover holding the enchiladas on top of it. (If you only have the lasagna pan, lay a sheet of foil over the rice and use its inverted cover instead.) Bake everything together for 15 minutes more, until the enchiladas are hot through.

cheesetomatoesricechicken