lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, March 31, 2009

Enchiladas and Mexican Rice

I am making enchiladas for my Bunco group tomorrow night, but made enough for tonight's dinner as well. The recipe is really flavorful and pretty easy to prepare, it's always great when you can make things in advance. Everything for tomorrow night is ready, even the three cups worth of lime juice for the margaritas. Thank goodness I have a juicer! I also made homemade salsa, the recipe is supposed to mock Pappasito's, but it isn't quite it. I will post that tomorrow.

Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 c. mont. jack cheese, shredded
1 onion, chopped
1/4 c. chopped cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
24 (6 in.) corn tortillas
1 c. colby jack, shredded
sliced green onions

Preheat oven to 350. Lightly grease 2 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Microwave tortillas for 45 seconds in batches of 8. Spoon 2 tbsps of mixture down the center of each tortilla, fold around filling and place, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkly with shredded cheese. Bake 35-40 minutes or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28oz) can tomatillos, drained
1 (14.5oz) can chicken broth
1 jalapeno, chopped
2 tsps cumin
2 tsps chili powder
1/2 tsp salt
1 c. heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat and blend mixture until smooth (I just leave it on the stove and use my immersion blender). Stir in cream and cook 2 minutes on low to thicken.

Mexican Rice

1 cup rice
1 tablespoon olive oil
1/4 cup onion, minced
1/3 cup carrot, diced
1 clove garlic, minced
1/3 cup frozen corn kernels
1/3 cup frozen peas
1/4 cup tomato sauce

Prepare rice with 2 cups water per package directions. Heat oil in a large saute pan over medium high heat. Add onions and carrots, saute until tender, about 5 to 10 minutes. Add garlic, saute until fragrant, about 30 seconds. Add corn and peas, saute for 3 to 5 minutes. Add rice and tomato sauce to pan, stir to combine. Serve.
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