Friday, May 8, 2009

Easy Mexican Fiesta

We went all out for a Cinco de Mayo theme night this week and it was a hit! I made some cheesy chicken enchiladas and spanish rice and served it with refried beans and homemade quacamole. My new trick for making chicken recipes fast and easy is to have a stash of shredded chicken in the freezer. I buy the Costco rotisserie chickens and shred the chicken as soon as I get it home and keep in frozen in freezer bags.

Chicken Enchiladas

3 chicken breasts cooked and shredded
4 oz can green chilies
1 can green chili enchilada sauce
2 cups shredded monterey jack cheese
8 oz lowfat cream cheese
8 10" tortillas
Preheat oven to 350 degrees.
Mix chicken, cream cheese, chilies and 1 cup of the cheese in a bowl.
Divide the mixture onto the tortillas and roll up and set in 9 x 13 baking dish.
Pour enchilada sauce over the top and sprinkle with remaining cheese.
Bake 30-45 minutes or until cheese is melted.

Spanish Rice

2 Tbsp olive oil
1 onion
1 clove garlic, minced
2 cups medium grain rice
4 cups chicken stock
1 heaping Tbsp tomato paste
1 tsp salt

Brown rice in olive oil over medium high heat. Add onion and garlic. Cook until onions are softened.
Add stock, tomato paste and salt and stir until combined. Simmer until rice is cooked through. Turn off heat and let sit for 5 minutes.
*check the instructions on the rice package for the proportions of liquid to rice and make sure you use the proper amount of stock.

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