- Food and Cooking
Yummy Chicken Enchiladas and Spanish Rice
I have always tried to get my kids involved in cooking throughout their young lives. At first my son only liked to crack eggs and believe me after awhile that became more work for me than help. Still I didn’t take that job away from him in hopes that he would become more interested in cooking with time. Well my years of digging eggshells out of recipes paid off and my son has come full circle. He is now my sous chef, coming up with ideas of his own. Just recently my son suggested that we make Chicken Enchiladas which I remember that I used to make years before my kids were even born. I could only remember bits and pieces of a recipe so he suggested that we come up with our own. I knew this would be a challenge but figured it would be fun too. So we got to work and here is the recipe we came up with.
3 Large Chicken Breasts Cooked and Chopped
1 Small Can Green Chilis
1 Large Can Enchilada Sauce
4 Cups Shredded Cheese
10 Flour Tortillas
1 Cup Sour Cream
½ Head Lettuce Shredded
1 Large Tomato Diced
Preheat oven to 350 degrees. Grease bottom of large baking dish. Pour a few tablespoons of enchilada sauce on the bottom of the dish. In a large bowl mix together; chicken, green chilis, half of the enchilada sauce and half of the cheese. Add a heaping tablespoon of chicken mix to each tortilla, roll up and place seam side down in baking dish. Once all tortillas have been filled and rolled cover with other half of enchilada sauce and cheese. Bake for about 30 minutes or until cheese is nicely melted. Top each serving with shredded lettuce, chopped tomatoes, guacamole and sour cream.
Once we got the enchilada recipe down we quickly tried to figure out a recipe for Spanish Rice too...
1 ½ Cups Rice
2 Cups Chicken Broth
1 Can Chopped Tomatoes with Green Chilis
½ Onion Chopped
2 Cloves Garlic Chopped
2 Tablespoons Oil
Heat oil in pan add garlic and onions and stir for about 2 minutes. Add in dry rice and stir for about 5 minutes more until the rice turns golden brown. Slowly add in broth and tomatoes and stir until mixture boils. Lower heat, cover and let simmer for 20 minutes. Fluff and serve with refried beans.
Enjoy! Now its back to the kitchen to work on our next masterpiece.