Green Chile Chicken Enchiladas and Mexican Rice

I love enchiladas! You pretty much can't go wrong in making them.  This particular recipe is from an old roommate of mine, I have tweaked it a little for my particular taste buds! The first time I ever cooked for the Beckstead family I made this dinner and my cute Mother-in-law said she was happy to know that Sean would not starve.  So I guess that was a compliment on the food!  The Mexican Rice recipe is my favorite, when I have other types of Mexican Rice I have this void in my taste buds because the flavor is so great with this!  I hope you enjoy this scrumptious dinner!

Lets start with the Rice:

Ingredients:
4 (approx.) Tomatoes Cored
1 White onion
3 Jalapenos
2 Cups long grain white rice (we love Basmati at our house)
1/3 Cup canola oil
4 Minced garlic cloves
2 Cups chicken broth
1 Tablespoon tomato paste
1 1/2 Teaspoons salt
1/2 Cup fresh cilantro minced
1 Lime

Instructions:
1.) Adjust rack to middle position and preheat oven to 350.
2.) Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess or if you need more add more tomato.
3.) Mince jalapenos.
4.) Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove any excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.  Seriously it is super important to do this step!
5.) Heat oil in heavy bottomed oven safe sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, which is about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.(OUCH!)
6.) Reduce heat to medium, add garlic and  minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7.) Stir in broth, pureed mixture, tomato paste and salt. Increase heat to medium high, and bring to a boil.
8.) Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
9.) Stir in cilantro and lime.

Now for the main course!

Chicken Enchiladas

Ingredients:

1 White Onion chopped
1 Green Bell Pepper chopped
2 Tablespoon Butter
2 Cups Chicken chopped
7 Ounces diced green chiles
1 Pound Monterey jack cheese
3 Tablespoon Butter
1/4 Cup Flour
1  Teaspoon Coriander
2 1/2 Cups Chicken broth
1 Cup Sour cream
1  Package Flour tortillas

 

Instructions:

For meat mixture: 1.) Sauté onion and bell peppers in butter in a large skillet.

2.)Combine with cooked meat, green chiles and 1/2 c grated cheese. set aside.

For Sauce mixture: 1.) Melt 3 tablespoons of butter stir in flour and coriander.

2.) Stir in broth until thick and bubbly. Remove from heat.

3.) Mix in sour cream and 1/2 c cheese. pour out 1/3 of sauce into a bowl.

4.) Add meat mixture to remaining sauce in the pan and stir.

5.) Spoon meat mixture on to tortillas and roll up*. place enchiladas in a greased 13x9x2 baking pan. pour sauce over top and sprinkle with remaining cheese. 

6.) Bake at 350° until bubbly about 25 min.

 

*I normally make mine  lasagna style.  Its easier to serve and less time to prepare!  To do this simply layer the bottom of the pan with tortillas  then spoon the meat mixture on.  Place another layer of tortilla on top then spoon more meat mixture. Do this until the pan is full and top with cheese.... Just like lasagna!