Last Sunday we celebrated my parents 31st wedding anniversary. I told my parents I would make them anything they wanted and they chose my chicken enchiladas accompanied by cilantro rice and black beans (we are HUGE Mexican food lovers). I also made them a special cake, but that will be a separate blog. Everything turned out great and we had a wonderful time celebrating their anniversary with them!
Here are the recipes:
Chicken Enchiladas
(This will make 2 - 13x9 pans of chicken enchiladas)
Ingredients
3 large chicken breasts, cooked and shredded
4 cups fancy shredded Mexican style cheese (2 - 8oz bags of cheese)
1 large can (28oz) green chile enchiladas sauce
1 can of sweet corn, drained
1 small onion, chopped and sauteed
Dash of ground cumin
24 corn tortillas
Directions
1. Preheat your oven to 375 degrees. Spray both 13x9 pans with nonstick cooking spray.
2. Saute your chopped onion with nonstick cooking spray first. Add a little cumin to season up the onions. Cook until onions are soft.
3. Place tortillas in a large Ziploc bag and heat in the microwave for about 2 minutes. This will soften up the tortillas and make them easy to roll (and not break).
4. Place all ingredients in bowls in front of you, so it's easy to assemble your enchiladas. To assemble the enchiladas; take a warm tortilla, add a small spoon full of corn, onions and chicken. Roll the tortilla and place in pan, folded side down. Repeat until you use up all your ingredients. Should be about 12 enchiladas per pan.
5. Pour 1/2 of the can of green chile enchiladas sauce over one pan, pour the other half over the other pan.
6. Top with 2 cups of cheese per pan.
7. Cover with foil and bake about 35 minutes, or until enchiladas are bubbly and the cheese has completely melted. Once done, take out of oven and let set at least 10 minutes.
Cilantro Rice
Ingredients
3 1/2 cups packed cilantro leaves (about 3oz)
3 medium garlic cloves
1 medium serrano chile, halved lengthwise and seeded
3 1/3 cups low-sodium chicken broth
1 tbsp extra virgin olive oil
1/2 cup yellow onion, minced
2 cups long-grain white rice
1 tbsp kosher salt
Directions
1. Combine cilantro, garlic, chile and 2 cups broth in a blender and process until smooth; set aside.
2. Heat oil in a large frying pan over medium-high heat. When hot, add onion and cook until softened, about 2 minutes.
3. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes.
4. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer.
5. Cover and cook until rice is tender, about 20 minutes. Turn off heat and let rice rest covered about 5 minutes.
6. Fluff with fork and serve.
Black Beans - I've blogged this recipe before. See Taco Tuesday.
Natalie Notes:
1. You can omit the chicken and add shredded beef or pork to the enchiladas, or just use all cheese inside.
2. You can add diced green chiles and black olives inside the enchiladas or on top when baking.
3. You may substitute red enchiladas sauce for the green (we just prefer the green sauce).
I hope you enjoy these enchiladas as much as we did. They are a staple in our house! :-)
No comments:
Post a Comment