Monday, February 23, 2009

...Build Me Up...

This was tonight's dinner. The flavors, especially the sauce, were not what we were used to, and turned out to be really yummy. The combination of the chili powder in the sauce and the rotel in the filling added spiciness at the beginning of each bite, and heat at the end. Obviously, I made enough to eat some for lunch the rest of this week.

Chicken Enchiladas

1 lb boneless, skinless Chicken Breasts
2 tbsp Olive Oil
1 can Corn
1 can Rotell
1/2 chopped Red Onion
Cumin Powder
Paprika Powder
Garlic Powder
Shredded Cheese (I use 4-cheese Mexican blend)
8 Tortillas
Sour Cream

Mix together small amounts (that's precision) of cumin, paprika, and garlic powder. Rub into both sides of each chicken breast. Heat Olive Oil in skillet; cook chicken 3 minutes each side, or until cooked through. Put chicken aside. In same skillet, saute onion until soft. Add corn and rotell and allow to simmer 2 minutes. While simmering, shred chicken with a fork and add to skillet. Stir together well, cover and allow to simmer while making rice and sauce.

1 cup long grain White Rice
2 cup Water
1 tbsp Olive Oil
1/2 chopped Red Onion
2 cups Chicken Broth
3 tbsp unseasoned Tomato Sauce
1/2 tsp Garlic Powder
1/2 tsp Paprika Powder
1/2 tsp Cumin Powder

Place rice in a bowl with 1 cup water. Allow to soak for 2 minutes. While soaking, heat olive oil in pan and saute onion until soft. Drain rice well; add to onion and saute for 5 minutes, stirring constantly. Add remaining water and chicken broth and bring to a boil. Stir in garlic, paprika, and cumin. Add tomato sauce and stir well. Let boil uncovered for 15 minutes, stirring occasionally to keep rice from sticking to the pan.

2 cups Chicken Broth
4 tbsp Chili Powder
1 tsp Cumin Powder
2 tsp Garlic Powder
3/4 tsp Salt
1 pinch Cinnamon
1/3 tsp Sugar
5 tbsp Cold Water
5 tbsp Flour

Combine chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Heat to a boil; reduce heat to simmer and cook 3 minutes, whisking frequently. Add cold water to a bowl; whisk in flour slowly, breaking up all lumps. Turn heat up to high and slowly whisk in flour mixture. Continue to whisk for 1 minute.

Preheat oven to 350 degrees. Warm tortillas in microwave to make flexible. Spoon small amount of sauce onto center of tortilla. Add some of chicken mixture. Fold in both sides of tortilla and roll up tightly. Place seam side down in large baking dish. Continue until all tortillas are filled and dish is full. Spread remaining sauce on top and cover with shredded cheese. Bake at 325 degrees until cheese is melted. Serve over rice and top with sour cream.

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