Saturday, October 31, 2009

Chicken Enchiladas and Mexican Rice

Halloween night turned into Mexican night at our house. I made chicken Enchiladas and Mexican Rice. These two recipes I've made several times so they are tried and true.

The chicken enchilada recipe comes from Rachael Ray. Its pretty easy and always comes out great.

Instead of pouching the chicken on the stove top like the recipe calls for, I add the chicken, chicken broth, oregano, bay leaves and onion to my crockpot and cook on low for 6 hours. I've done it both ways and find the crockpot to be more convenient and the chicken shreds easier. I just remove the breasts with a slotted spoon, add some of the cooking liquid and follow the rest of the directions.

Chicken Enchiladas

8 soft corn tortillas (I used flour)


3 cups chicken broth

4 pieces boneless skinless chicken breast, 6 to 8 ounces

1 bay leaf, fresh or dried

2 sprigs fresh oregano

1 small onion, quartered

2 tablespoons tomato paste

1 teaspoon chili powder, 1/3 palm full

1 teaspoon ground cumin



2 cups tomato sauce

2 teaspoons hot cayenne pepper sauce, several drops

1/4 teaspoon ground cinnamon, 2 pinches

1 teaspoon chili powder

2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste,spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.Remove tortillas from oven and switch broiler on high.Pile chicken mixture into warm corn tortillas and roll. Line casserole baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

Chicken in the crockpot

Chicken after it was shredded

Ready for the oven

This Mexican Rice recipe comes from my friend Allison. She had a Mexican dinner party at her house and made this rice. It is so tasty so I started using it myself.

Mexican Rice

2 tablespoons vegetable oil

1 cup uncooked white rice

1 onion, chopped

1/2 green bell pepper, chopped

2 cups chicken stock

1 (10 ounce) can diced tomatoes and green chiles

2 teaspoons chili powder, or to taste 1 teaspoon salt

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in stock and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.


Nicole said...

omg that looks so good kel!!!

Ashley said...

The enchiladas are DEFINITELY a recipe I'll be trying sometime soon! They look great!

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