green chicken enchiladas and spanish rice

green chicken enchiladas

cover a chicken breast with water add some chopped onion, celery and 1 garlic clove until done. when cool shred. save the broth.

ingredients

1 can las palmas green chile enchilada sauce • corn tortillas • minced onion • jack cheese shredded • shredded chicken • minced cilantro • diced green chilies

warm your sauce in a low wide pan place 1 tortilla at a time in sauce to heat through place moist tortilla in a baking dish add the onion, cheese, chicken, cilantro and green chilies, a little of the sauce and fold or roll over. (you can also make without the cilantro and green chilies)

when you are done spoon extra sauce over the enchilada’s and top with remaining cheese. if you are using the green chilies place a little over each one for garnish. place in oven 400 degrees for 20 minutes or until heated through or bubbly. serve

http://www.laspalmassauce.com/

spanish rice

ingredients

1 cup rice • minced onion • clove garlic • cumin • pepper • 1 small can of tomato sauce • and I like to add fresh tomato • oil for bottom of pan 1 green onion chopped for garnish and chopped cilantro.

heat your oil i use a vegetable oil and saute onion and garlic until limp you should be able to smell the onion and garlic, add the rice and brown so the rice has a little color. Then I add cumin and give it a stir with some fresh ground pepper. then i add chopped tomatoes and then tomato sauce and finally add the chicken broth from you chicken give a stir and cover until done.

If you like you add refried beans or a nice crisp green salad to accompany your meal.

enjoy