What's for Dinner?: Chicken Enchiladas, Refried Beans, Mexican Rice

One of my families all time favorite meals is Mexican Food. No matter where we are or what state or country we are in, we will always check out the latest Mexican Restaurant. So far in the New England area, Margarita Grill in Glen, NH (near Story Land) is tops. Anyone who has gone there will second that motion. 

Locally we've been going to the Hacienda Del Rio for over 15yrs if not more.  You can't beat their Margarita's.  We've had great Mexican food in Vail, Co and in Cancun Mexico as well. We won't pass up the opportunity for Mexican food no matter where we travel, local or abroad.  

One simple meal I like to prepare the night before or day before is Chicken Enchiladas.  Takes a little prep work but it's so worth it. It's Chicken Enchiladas, refried beans, Mexican rice and that's What's for Dinner.

Chicken Enchilada's

About 10 corn tortilla's

1 Bag Shredded Mexican Cheese-any blend you like

Homemade sauce (Tip:  Buy a large can of Enchilada Sauce at the supermarket if you don't have the time to make your own sauce)

• 1 Jalapeno diced
• 1 Red Pepper diced
• 1 Red Onion diced
• 3 Cloves Garlice smashed and chopped
• Bunch of Cilantro leaves chopped
• 1 Can Stewed Tomatoes or Diced Petite Tomatoes undrained
• Kosher Salt
• Pepper
• Cumin
• Garli Powder
• Olive Oil
• 1 T Flour
• 1 Cup Chicken Broth
• 1 Whole Chicken Cooked (supermarket) White meat shredded

Directions: Saute the onions, garlic, jalapeno, red pepper, salt and pepper, cilantro, cumin, garlic powder in olive oil.  Add the can stewed tomatoes and 1 cup chicken broth, bring to a boil.  Remove and in a blender or food processor blend till smooth.  Return to pan and add the flour and whisk for 1 minute till it's slightly thickened.

Take your shredded chicken and a handful of shredded cheese and a ladle of the sauce and combine all ingredients.

Chop your cilantro and use that to add to the filling of the enchilada when assembling them.

Using a 13x9 pan, spray with Pam, take a few ladles of sauce and thinly coat the bottom of the pan. 

Assembling the Enchiladas:

Microwave your corn tortilla's for about 30 seconds for 6.  Remove 1 then dip lightly in the sauce, add your filling (the chicken, cheese and sauce blend), top with fresh chopped cilantro leaves, roll up and seam side down and repeat.

Tip: If you like, you can add corn frozen or thawed to the inside of the enchilada filling.  Also can  can add sauted onions and peppers too if you'd like. Some people I know add sliced black olives too. Whatever you prefer or you have handy in your pantry or fridge.

Fill the pan with the enchiladas, cover the top with remaining sauce and sprinkle remaining cheese over all.

Cover the dish with non stick cooking foil, bake at 350 for 40-50 mins.

Hope you enjoy!