Stephanie cooks: Chicken Enchiladas & Spanish Rice

Last Sunday evening, I pulled out one of my favorite recipes and cooked dinner. (Are you guys freaking out yet with all this cooking I'm doing? My family sure is!) This is so good right out of the oven, but also really good as leftovers for lunch the rest of the week.

I'm a sucker for Mexican food - I could eat it all day everyday - so if I can cook it for dinner, as well as take it in my lunch for the rest of the week.... mmmmm, that's my kind of dinner!

Chicken Enchiladas

What you need:

• 2 large boneless, skinless chicken breasts (if they're small, use 4)
• 1 8 oz. package of cream cheese
• 8-10 tortillas
• 1 can Old El Paso Green Chile Enchilada Sauce
• 1/4 cup Rotel
• Knorr Chicken Bouillon
• Shredded cheddar cheese

How to make it:

1. Preheat oven to 400 degrees.
   
2. Trim fat from chicken breasts and boil until cooked through. Add chicken bouillon to boiling water to flavor the chicken. (Just toss some in... maybe 1/2 T? I don't measure, I just sprinkle.)
3. When chicken is cooked, remove from water and cut into bit-sized pieces.
4. Cube cream cheese and melt in large skillet over low/med heat.
5. Add the cut chicken, Rotel and liquid (less if you don't like it too spicy, more to add a little kick), a couple spoonfuls of the enchilada sauce to the cream cheeses and stir to create a creamy mixture.
6. Fill tortillas with mixture, add shredded cheese, roll and line them in a greased glass baking dish.
7. Once all mixture has been used, pour remaining enchilada sauce over the top of the enchiladas and cover with shredded cheese.
8. Bake until cheese is melted and bubbly (approx. 15-20 min.).

Spanish Rice

What you need:

• 1/4 white onion, sliced into small strips
• 1 cup instant white rice
• 2 cups water
  
• 1/4 cup Rotel
• 1 Tbsp. Knorr Chicken Bouillon
• 1 tsp. chili powder
• cooking oil

How you make it:

1. In large skillet, add a dash of oil, onion, and rice. Saute over medium heat until onion and rice begin to turn brown. (Don't burn it!)
   
2. Add water, rotel, chicken bouillon, and chili powder.
3. Bring to boil over medium heat, stirring occasionally.
   
4. Reduce heat to low and simmer 20-30 minutes, or until all liquid is absorbed.
   

And here's your dinner. YUM-MY!


For more great recipes, check out Tasty Tuesday!