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.