Wednesday, February 29, 2012


Tonight a recipe (Layered Cheesy Chicken Enchiladas) comes to us from my sister, Megan. It is one that will have you saying..."mmm... muy rico (don't forget to roll that "r")" and you may not even speak Spanish! Now, before you begin, I highly recommend adding Laura Pausini as a station on Pandora...and let yourself relax as you make this scrumptious meal. (A teensy glass of sparkling wine is not a bad idea either)

Layered Cheesy Chicken Enchiladas:

What you need:
* 6-7 chicken tenderloins
* A drop or so of olive oil
* A dash or two of fajita seasoning
* A minced garlic clove
*1/3 of a can of Rotel
* Corn Tortillas
* Herdez salsa verde
* 2 cups of shredded cheese

What to do:
* Cook chicken with oil, fajita seasoning and garlic
*Once chicken is cooked thoroughly, shred.
* Stir in Rotel; simmer for 5 minutes
* Layer -
     1. salsa
     2. tortilla
     3. chicken
     4. sprinkle some cheese
     5. repeat
     6. for the top layer, place corn tortillas with salsa and top with cheese
* Bake for 35 minutes at 350 degrees

Now....while that is baking...make your sides.

Refried Black Beans (just one of the many way we make them)

What you need:
* 2 cans of black beans
* 1/3 can of Rotel
* 1 tsp. of olive oil
* 1/2 clove minced garlic

What to do:
* Toss all the above ingredients (except oil) into the blender ( do NOT let it become soupy)
* Heat oil in pan and then pour bean mixture into pan.
* Pour into pan and cook for about 15 minutes or so. (stirring occasionally)

Spanish Rice (ditto)

What you need:
* 1/3 cup chopped cilantro
* 1/2 a tomato diced
* 1/2 clove minced garlic
* 1/4 of an onion chopped
* 1 Tbsp. olive oil
* 1 1/2 cups of rice
* 3 cups of water

What to do:
* Heat oil in pan (medium heat)
* Add onion, cilantro, tomato, garlic, rice (stir)
* When rice is starting to brown, add water
* Let it come to a boil for about 3-5 minutes
* Turn off heat and place a lid on pan
* Let sit for 20 minutes
* Stir once more and serve

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