Mexican Rice

     As promised, here is the Mexican Rice from the picture of yesterday's Creamy Green Chili Chicken Enchiladas.

3 T. vegatable oil
1 C. uncooked  long grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 C. chopped onion
1/2 cup (4 oz) tomato sauce
2 C chicken broth

1. Heat oil in a pot.
2. Add rice and onion. Cook until rice is puffed and golden and onions are translucent.
3. Add garlic salt and cumin.
4. Add tomato sauce and chicken broth.
5. Bring to a boil and then reduce heat.
6. Cover and simmer for 20-25 minutes, stirring occasionally.
7. Fluff with a fork.

Creamy Green Chili Chicken Enchiladas

     These enchiladas are really good and don't use and cream of anything soup. It's all from scratch. I love recipes like that. I like to know what all is going into my meals. I also like to use the raw tortillas that you can buy at Costco and cook yourself for this recipe. Tomorrow I'll share the recipe for the Mexican Rice in the picture. It's all from scratch too!

10 soft taco sized tortillas
2 C. cooked and shredded chicken
3 T. butter
3 T. flour
2 C. chicken broth
1 C sour cream
1(4oz.) can fire roasted diced green chilies

1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
2. Mix chicken and 1 cup of cheese.
3. Roll chicken and cheese into tortillas and arrange in pan.
4. In a saucepan, melt butter, stir in flour, and cook for 1 minute.
5. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
6. Stir in sour cream and chilies. Do not boil, you do not want to curdle the sour cream.
7. Pour sauce over enchiladas in the pan and top with remaining cheese.
8. Bake about 20 minutes and then broil in the oven for about 3 minutes to brown the cheese on top.