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Chicken Enchiladas

Happy Cinco de Mayo! Well, happy belated Cinco de Mayo..  In any case, this is what this girl decided to make a couple weeks ago in honor of this holiday and let me tell you, I impressed myself.  I’ve always loved Mexican food but for some reason have never attempted making it myself other than your average tacos or quesadillas.  I am excited to say that the enchiladas and rice were so easy to make (I was lazy and just used canned refried beans..) and they were a hit with my family! I will definitely be incorporating this meal into my house frequently and it has also has sparked a desire to venture out and make more Mexican-inspired dishes 🙂 What about you? What are your favorite Mexican-themed dishes?

Chicken Enchiladas (original source)

What you’ll need:

  • 2 cans (each 10 ounces) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breasts
  • 1 cup mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chilies, drained
  • 8 (6-inch) corn tortillas, warmed (although I used flour tortillas and they turned out fine)

What to do:

  • Preheat oven to 350°F.  Grease 11- by 7-inch baking dish.
  • Spread 1/2 cup enchilada sauce on bottom of baking dish.
  • Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chilies in medium bowl.
  • Spoon chicken mixture evenly down center of each tortilla; roll up.  Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  • Bake 15-20 minutes or until heated through and the cheese is melted.
  • Top with desired toppings (I just topped it with sour cream and some cilantro).

Mexican Rice (original source)

What you’ll need:

  • 1 cup of rice
  • 2 cups chicken broth
  • 1 tbs. butter
  • 1 tbs. olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 tbs. lime juice
  • 1/2 cup cilantro
  • 1 tbs. cumin
  • Salt, to taste

What to do:

  • Add rice, chicken broth and butter into a pot.
  • Bring to a boil on high, stir once, and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
  • Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
  • Add garlic to pan and cook for one minute.
  • Stir in tomato paste and cumin and cook for one minute.
  • Mix in cooked rice, lime juice, and cilantro, and season to taste.
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