Thursday, May 12, 2011

Chicken Enchiloadas, and Spanish Rice

This is a super yummy and easy meal. I got this recipe out of the Essential Mormon Cookbook.

Chicken Enchiladas
2 cups chopped cooked chicken
1 cup sour cream
1 cup chopped onions
2 TBS butter
1/2 tsp salt
4 cups sredded Monterery Jack chhese
10 flour tortillas
1 15 oz can mild enchilada sauce
green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together into 2 greased 9X13 pans ( 5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350 degrees F. for 20-30 minutes. Garnish with chopped green onions. Makes 10 enchiladas.

Spanish Rice

2 cups minute rice
2 TBS butter
1/2 cup diced onion
1/2 cup green pepper
1 (14 oz) can diced tomatoes
1 ( 10.5 oz) can consomme soup
1/2 teaspoon pepper

In a frying pan brown rice in butter. Add onion and green pepper, saute until tender. Add tomatoes,  consomme, and pepper. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice. Makes 6 half-cup servings.