Deliciousness of the Day

Creamy Chicken Enchiladas & Spanish Rice

Spanish Rice

 Whatcha Need:

2 tablespoons vegetable oil

1 cup uncooked white rice

1 onion, chopped

1/2 green bell pepper, chopped

2 cups water

1 (10 ounce) can diced tomatoes and green chilies

2 teaspoons chili powder, or to taste

1 teaspoon salt

How to do it:

Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Creamy Chicken Enchiladas

Whatcha Need:

1 tablespoon olive oil 

1/2 cup chopped onion (1 medium) 

2 teaspoons finely chopped garlic 

2 cups reduced-sodium chicken broth (from 32-oz carton) 

3 tablespoons all-purpose flour 

1/2 teaspoon ground coriander or cumin 

1/8 teaspoon pepper 

1/2 cup reduced-fat sour cream 

2 cups shredded cooked chicken breast 

1 cup frozen corn, thawed 

1 cup shredded reduced-fat Mexican cheese blend (4 oz) 

1 can (4.5 oz) chopped green chilies 

1/4 cup chopped fresh cilantro 

8 corn or flour tortillas (6 or 7 inch) 

1 medium tomato, chopped (3/4 cup) 

4 medium green onions, sliced (1/4 cup) 

Salsa, if desired 

How to do it:

1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2  In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.

3  In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chilies, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.

4  Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa. I also used Ortega taco sauce on these, I poured it over the top just before they were done. It gave them a really nice kick.  These took a while to make, but were really really good. The enchilada recipe has been "healthified" so you don't need to feel guilty! The Spanish rice was really tasty too. You could make that a meal itself by throwing in extra veggies or chicken.  Enjoy!! Please don't hesitate to either leave a comment or email me about requesting a dish. I'll test out a recipe, and tell you how it is!