Wednesday, June 19, 2013

My Easy Enchiladas and Mexican rice

So its pretty well known around here, that I love to cook. But I am one of those annoying people that hate to measure out ingredients and will rarely have a recipe to cook from. I love the freedom to experiment with new flavors and creating my own twist on childhood favorites. So that just makes it that much more difficult when I want to give out my recipes. But for my friends that have begged me for my famous & easy enchiladas and Mexican rice, here you go! A special thanks to my friend Alyssa for helping me jot everything down as I whipped these up:)  Hope you enjoy these!
For My Chicken Enchiladas you'll need a blender, pan , and a couple  9" by 9" casserole dishes. 
  1.  2 chicken breasts
  2. Water
  3.  2 Tbsp Knorr Chicken seasoning chicken, then 2 tsp for sauce
  4. 1/4 Cup Cilantro,Chopped
  5. 1/2 Cup White Onion, Diced
  6. 1/3 Cup Beans
  7. 1 Tbsp Fresh Lime 
  8. 1 tomato, Diced
  9. 18-20 Corn Tortillas
  10.  Cup Tomato sauce
  11. 1 Avocado
  12. 2 Tbsp Olive oil
  13. 1/8 Tsp Cumin
  14. 2 Cups Shredded Mexican cheese
  15. Optional ~Mexican Crema/or you can use Sour Cream to Garnish
  16. Spicy option~ Whole dried red pepper
  1. Boil the Chicken with 2 Tbsp Chicken Knorr seasoning then shred.
  2. In a bowl combine Shredded chicken, Onion, tomato, black beans, cilantro, Lime.
    Make sure to taste the chicken at that point, and if it needs more seasoning, add it now.
  3. Warm Tortillas to make them pliable
  4. Start adding chicken mixture about 1/2 cup into every tortilla and start rolling and placing in pan
  5. For the sauce, Add oil to a pan in medium heat and place 2 tortillas to saute. Cook until they have absorbed the oil and are golden (3-5 minutes).
  6. In a blender add oiled tortillas, Tomato sauce, 1 Tbsp Knorr seasoning,  1/4 Cup Cilantro, 1/8 Cup Onion, Pinch of Cumin, then blend until smooth. Taste and add Whole dried red pepper if you want a little spiciness to the dish.
  7. Pour mixture over rolled tortillas 
  8. Top with Cheese
  9. Stick in the oven for 15-20 minutes at 350 degrees  until cheese is melted
  1. I top these with a Fresh lime salsa mixture: Mix 1 Can of Black olives(chopped), 1 Can of corn,1 can of black beans, 2 tomatoes and 1 whole Lime, 1/4 cup Cilantro.
  2. As well as with Sour cream and Avocados. Hope you enjoy this!
For the Best Easy Mexican Rice you'll need a Rice cooker, I have this one. And It will take about an hour and its totally worth the wait!
  • 2 Tbsp of Butter
  • 2 Cups of Long grain white Rice
  • 2 Cups of Water
  • 1 Cup of Tomato sauce
  • 1 Cup of diced onions
  • 1/2 Cup chopped Cilantro
  • 1 Tsp minced Garlic
  • 3-3.5 Tsp Knorr chicken seasoning(Do not substitute)
  • 1/4 Tsp Ground Cumin
  • 1/8 Tsp chili powder
  • 1/8 Tsp Oregano
  • 1/8 Tsp red pepper flakes
  1. Lather the bottom of the rice cooker with the Butter
  2. Add the rest of ingredients from top to bottom. 
  3. Stir ingredients in the rice cooker
  4. Then set rice cooker on High
  5. Check on it in 40 minutes and make sure the rice is evenly flavored. I usually stir the rice and the close the lid for another 10 minutes. Enjoy!
If you give this recipe a try, let me know if you love the recipe as much as I do! If you have any questions, leave them in the comment form below.