I don’t know if I’ve posted this before, but if I did, it was over a year ago and at another address… besides, I’m too late for a Carnival of the Recipes post this week (Spring Break Fever). Anywho, the main dish in dinner tonight:
(FLAT) Chicken Enchiladas. (Yeh, I’m way too lazy to roll ’em.)
Ingredients:
~8 oz already cooked chicken, shredded
1 (or 2) 4-oz cans chopped green chiles
1 15-oz can of your fav green enchilada sauce (I could tell you the “made from scratch” green enchilada sauce recipe, but I don’t use it now so why should I inflict it on you?) OR about 4 4-oz cans (or 2 8-oz if you can find ’em) chopped green chiles, pureed.
1 10-oz can your fav creram of chicken soup
1/2 yellow (scourge) onion, diced
about 1 pound shredded monterey jack/cheddar mix
18 average-sized corn tortillas
Method:
Preheat overn to 350 degrees fahrenheit
Lightly oil 9’X12′ g;ass baking dish
Combine the chicken, geen chiles, green enchilada sauce and cream of chicken soup in a bowl
Nuke the chopped onion in the microwave in a covered bowl with a bit of olive oil for about 2 minutes
Layer in thusly:
Bottom: six tortillas, sauce, onions, cheese (use 1/2 the onions)
Next layer, same
Top layer same as above except no onions
Bake for about 40 minutes at 350 (oven temps vary. Yours could take more or less time).
Remove from the oven and let site for a couple of minutes. Cut into serving portions and top with shredded lettuce and/or your fav salsa, perhaps pico de gallo.
Serve with “spanish” rice and refried beans.
All sounds really good and very appetizing . . . all the way up to the “spic rice” part. I haven’t had any Spanish Rice of anyone’s recipe in the last 30 years that I liked. Just can’t stand “spic ‘n nese” rice.
[OK, sometimes I do reheat (nuc) some white or brown with cheese & salsa for a mid-night (or early morning) snack.]
Give me good ol’ southern long grain white rice (with all the nutrients removed) or –PREFERABLY– Brown Rice (long cook variety).
Brown Rice is my favorite and . . . YES . . . it’s what I use when preparing a Tex-Mex dish, but I do keep it as a separate item on the final “dish.”
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Anybody watch “Rio Grande” recetly?
OOPS. Last word in last comment was intended to be “recently.”