Wednesdays Unplugged – Chicken Enchiladas with rice, corn and green sauce



"The connections, the connections, the connections. Everything eventually connects – people, ideas, objects. The quality of the connections is the key to quality per se. " ~ Charles Eames

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


It was our grandson's first Minnesota Boychoir concert at St. Paul's Landmark Center this month. Of course, it was awesome! Here is a link to one of my favorite songs, O Colored Earth… I think it was also in one of our granddaughter's choir concerts at Hopkins High. Speaking of connections, when I posted about it I immediately got a response from a client who said he saw me 'illuminated up there' on the balcony. I just sent in my registration to sing in their Adult Choir this season… can hardly wait to find out what other connections I will make!


I was hungry for Mexican last week, time for enchiladas. I liked that this recipe has both rice and corn along with chicken and cheese. The original recipe called for a 24-ounce jar of green enchilada sauce.  I used two 16-ounce jars of Tomatillo Verde salsa and a 10-ounce can of green chile enchilada sauce. It was a little dry, maybe use a big can of green enchilada sauce next time… also spicy, so maybe use only 1 jar of tomatillo sauce (or none) if you like it more mild. We like the spice and have been loving the leftovers all week!!

CHICKEN ENCHILADAS with rice, corn and green sauce

  • 1 tablespoon butter Chicken enchiladas
  • 1 cup white rice
  • 14.5 can chicken broth
  • 3 boneless chicken breasts, lightly pan fried about 20 min – shredded
  • Two 8 ounce packages shredded Monterey Jack cheese, 8 ounces shredded Mexican blend
  • One 11-ounce can sweet corn, drained
  • 1-2 16-ounce jars Tomatillo Verde salsa (if desired, depending on desired spice level)
  • 24-ounce can green chile enchilada sauce
  • 24 6-inch corn tortillas

In a large skillet, saute rice with butter. Add chicken broth and simmer over low heat for 15-20 minutes, until rice is cooked and tender. Let cool.

Preheat oven to 350 degrees F.

Combine chicken, 1 1/2 packages Monterey Jack cheese, corn, cooled rice, one jar Tomatillo Verde salsa and about 1/2 cup green chile enchilada sauce in a large bowl. Mix together, adding more enchilada sauce if needed.

Warm enchiladas in microwave. Spread a little enchilada sauce to coat bottom of large flat baking dish. (I needed an extra dish.)

Place a little of the chicken mixture on each tortilla and roll up. Place in the baking dish(es). Spread 2nd jar Tomatillo Verde salsa over the top, if desired. Top with remaining cheese and enchilada sauce.

Bake at 350 degrees F for about 30 minutes until bubbly.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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