June 28, 2016

Chicken Enchiladas Recipe Plus Spanish Rice Recipe

When I was new in the family Ana ( Erik's mom) had me and Tricia ( Erik's sister) come over to teach us how to make chicken enchiladas.

The way Ana taught me and Tricia to cook them was to fry the corn tortillas along with a couple different variations. Over the years I adjusted the recipe and now I make it the exact same way going on about 6 years now. Every time I make them now I make two trays one for us and one for Erik's parents.

Enough rambling on, let me show you how to make some amazingly delicious chicken enchiladas. I hope you enjoy.

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Chicken Enchiladas Recipe
  • 1 pound Chicken
  • 2 cans Cream of chicken
  • 4 cans Diced green chilies
  • 2 cups Cheese
  • Small package Corn tortillas
1. Boil the chicken in a large pot, make sure after the chicken is cooked you keep the Chicken "broth" you will need it for the Spanish rice 2. shredded your chicken 3. Pour your cream of chicken and diced green chilies into a large bowl, now you want to start making your enchiladas 4. place a small amount of sauce on the bottom neck cover your dish with corn tortillas then place more sauce cover the tortillas. Place chicken and cheese on top then place more tortillas and repeat the steps until the dish is full to the top.
Prep time: Cook time: Total time: Yield: 8 servings


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Spanish Rice Recipe
  • 2 cups Botan rice
  • 1 small onion
  • 2 TB garlic
  • 1 can tomato sauce
  • 1 TB bouillon cube
  • Chicken broth
1. Place a small amount of oil in the bottom of a pan through in the rice let it cook for a min or two. 2. Then throw in the onion, and garlic let cook. Once finished quickly pour in the tomato sauce, stir.3. Now take your left over chicken broth and pour it on to the rice until its covered it's usually the entire pot of broth.4. now place on high let it bubble you may need to add more water if it bubbles away to fast after about 29 minutes lower the temp to medium and place lid on pot let cook on low. Once fluffy your rice is done.
Prep time: Cook time: Total time: Yield: 8 servings

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