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Tangy Chorizo Enchiladas with White Rice
A tangy Mexican chorizo enchilada with poblano peppers, tomatillos and white onion, finished with lime juice and chipotle in adobo, served over white rice.
Ingredients
Instructions
Season the chorizo and roast it over medium-high heat until well browned, about 5 minutes.
Add the poblano peppers, tomatillos and white onion, cooking until softened, about 5 minutes.
Stir in the lime juice and chipotle in adobo for 4 minutes.
Cook the white rice separately and fluff with a fork.
Let everything simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
