Monday, September 21, 2009

chicken enchiladas and mexican rice

While my husband Mark thinks this picture looks unappetizing - a pile of hud is what he called it - I assure you it is a go to favorite at our house.
For the enchiladas:
In a crock pot combine 2 chicken breasts (beef can also be used), 1 onion chopped, 1 small can green chiles and s/p. Cook on High for 3-4 hours, until chicken shreds and onions are browned.
Add to chicken mixture 1/2 - 1 cup salsa, 1/4 cup sour cream, 1/4 tsp cumin.
Roll mixture into tortillas (this makes enough filling for about 6 tortillas) and place in oven safe dish. Pour 1/2 -3/4 14 oz can enchilada sauce (i use green sauce) on top of tortillas and cover with monterey jack cheese. Keep in 350 degree oven until cheese is melted.
For Mexican rice:
In saute pan, brown 1 tbsp olive oil, 1/2 chopped onion on high heat. When onions are nearly brown, add 1 cup uncooked white rice. Add 1 tbsp cumin and 1 tsp garlic powder. Add 1/4 cup tomato sauce, 2 cups chicken stock and bring to a boil. Reduce heat to low and cook for 20 minutes.
Both of these recipes feed my family of 4 with enough left to fight for left overs!
Enjoy.

4 comments:

Margaret said...

that looks yummy - I will try it!
Thanks Mariley

Shannon said...

I will be making this! Looks good.

Molly said...

we tried the rice - it was good. Thanks.

Jeff and Elise said...

Tried this a few nights ago and LOVED it! Super easy, it was even better the next day :)