Sunday, July 11, 2010

Chicken Enchiladas & Mexican Rice

I've been working on my list of 30 Meals, and I wanted to start sharing some of them with you. I figured why not start with a favorite? EVERYTIME I make these enchiladas and rice for others they ask for the recipe.

 

 

Mexican Rice

(This is a super healthy & yummy dish. Tweak the spices  to make it work for lots of meals.) 

Ingredients:

  • 2 cups brown rice
  • 4.25 cups high quality chicken stock (I make my own)
  • 1 large onion, chopped
  • 1 pint of grape or cherry tomatoes, halved
  • 4 tablespoons EVOO (Extra Virgin Olive Oil)
  • 1/3 cup chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt

Directions:

    Preheat the oven to 425. Spread the halved tomatoes on a cookie sheet covered in tin foil. Drizzle them with 1 tbsp EVOO and sea salt. Roast for 12- 15 minutes, until starting to brown.
        Heat the remaining EVOO in a large oven safe pan. (As always I prefer my dutch oven:) Add the onions and sauté until translucent. Add the rice and stir for a minute to coat. Add the spices and stir for another minute. Add the roasted tomatoes and stock. Reduce the oven temperature to 375. Cover your pan and bake undisturbed for 45 minutes. When the rice has absorbed all of the broth, remove the lid and enjoy!

      Enchiladas

      Ingredients:

      • 3 tablespoons EVOO (Extra Virgin Olive Oil)
      • 1 tablespoon flour
      • 1/4 cup chili powder
      • 2 cups high quality chicken stock (I make my own)
      • 10 ounces tomato paste
      • 1 teaspoon ground cumin
      • 1 teaspoon ground coriander
      • 2 teaspoons brown sugar
      • 1/2 teaspoon sea salt
      • 1/2 cup fresh cilantro, coarsely chopped
      • 6 oz. monterey jack cheese
      • 4 oz. farmer’s cheese 
      • 1 pound of chicken (your preference breasts, thighs, or a mix of the two)
      • 10 corn tortillas


      Directions:

        Heat the oil in a medium saucepan. Add the flour and stir until smooth. Add the chili powder and stir for 40 seconds. Add the stock, tomato paste, sugar and the rest of the spices. Stir well. Add the chicken and cook thoroughly.  Strain the chicken from the cooking sauce, SAVE the sauce.
        Preheat the oven to 350. Toast the tortillas on a cookie sheet for 4 minutes. 
        Toss the cooled strained chicken, cilantro and cheeses together (** leave 1-2 ounces of monterey jack cheese for the top). Spread some of the sauce in a glass baking dish. Assemble the tortillas by wrapping them around a generous scoop of the chicken cheese mixture. Spread the remaining sauce and cheese over the enchiladas. Cover and bake for 20 minutes.
        These are amazing served with sour cream, avocado, lime wedges, and shredded lettuce.
      Photobucket

      1 comment:

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