Sunday, December 5, 2010

A Spanish kind of Sunday meal

For some reason Mexican food sounded really good and I came across a new enchilada recipe in Taste of Home yesterday that I thought I would try. Couple it with some home made Spanish rice and you've got a South of the Border Sunday meal.

8 servings

2 cups of cooked chicken
1 package of 8oz cream cheese, softened
8 flour tor
tillas (6 or 8 inch)
1 cup of sour cream
1 cup of salsa
Shredded cheese
1 can of sliced olives
1 can of chopped green chilies
Shredded lettuce to top
Chili Powder

Combine chicken with cream cheese, green chilies, and sliced olives. I added some chili powder for more flavor as well. Mix 1 cup of salsa with sour cream. Spread in bottom of 13 x 9 pan. Spoon about 1/4 cup of chicken mixture down the center of a tortilla, roll up and place seam side down in a 13 x 9 pan. Spread the remaining salsa mixture on top of the tortillas. Bake uncovered at 350 degrees for 20-30 minutes. Sprinkle with cheese and bake 10-15 minutes or until cheese is melted. Top with lettuce and serve.

Home made Spanish rice
2 T oil
1 cup of uncooked rice (I used Italian Arboro Rice because it's thicker)
1 onion chopped
1 bell pepper chopped
1 can of Mexicorn

1 can of chicken broth
1 can of diced tomatoes with green chilies
2 t chili powder
1 t salt

Heat oil over medium heat
Saute onion, corn and bell pepper
Add rice and cook until rice is browned and onion is tender
Stir in tomatoes and chicken broth and chili powder and salt
Cover and simmer for 30 minutes or until all of the liquid is cooked out.

This rice had a ton of flavor and was quite tasty. It could even be served as a meal if you wanted to add some chorizo sausage to it, which I may do when I make it again.

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