Chicken Enchiladas!

This is actually a recipe I found two years ago on the Food Network site.  It is by Ingrid Hoffmann.  This is probably more of a weekend meal as it takes a little while to assemble and cook, but it makes YUMMY enchiladas that last a while.  And they continue to taste just as good once the flavors have marinated:

Salsa:

1 14 oz. can diced tomatoes with chiles, drained (Rotel)

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded and finely chopped (BE SO CAREFUL CHOPPING THIS...wear gloves!)

1/2 cup finely chopped cilantro leaves

1 lime, juiced

pinch of salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded

2 cups grated cheddar cheese 

1 cup sour cream

1/2 small red onion, finely chopped

salt and freshly ground black pepper

6 (8inch) flour tortillas -- whatever size you want, it will just vary how many will fit into the 9X13 pyrex

Prepare the salsa first.  Combine Rotel, scallions, jalapeno, cilantro, and lime juice in mixing bowl.  Add a healthy pinch of salt and set aside (at room temp) until ready to cook enchiladas.

Preheat your oven to 350 degrees.  Spray a 9X13 pyrex.  

Place the shredded chicken in a large bowl.  Add HALF the grated cheese, all of the sour cream and onion and season with salt and pepper.  Mix well.

Place the tortillas on your work surface.  Spoon chicken mixture across center of the tortillas (I pack em pretty full).  Roll them closed and place, seam side down, in the prepared baking dish.  Pour the salsa over the tortillas.  Cover with foil and bake until heated through.  About 40 minutes.

Remove foil and sprinkle with remaining cup of cheese.  Return to the oven until cheese is melted and edge of tortillas begin to get crisp.  5-8 minutes.

SO good served with black beans and rice.  These taste really fresh!  PLEASE be careful with the jalapeno.  The first time I made these, my hands burned for four hours after dealing with the jalapenos without gloves on.  If you don't have gloves, at least put a grocery bag over your hand while chopping and de seeding them...  otherwise, ENJOY!!!

Brown Rice

  So it sounds pretty unexciting.  HOWEVER, it's the perfect side for any kind of chicken or casserole.  It's a staple in the Buckley household:

one cup rice (uncooked!)

one can Beef Consumme soup

one can Beef Bouillon (or just a can's worth of water heated up with a beef bouillon cube dissolved in it.  I use the Beef Consumme can to measure, but DONT put it in the microwave)

one stick margarine or real butter

one med/large Vidalia onion diced

Preheat oven to 400 degrees.  The recipe calls for a 9 X 13 pan, but I always use the small square Pyrex so the rice doesn't get dried out.  In a saute pan, melt the margarine/butter and cook the diced onion about five minutes.  Dump the onion in the Pyrex.  Add the Beef Consumme, Beef Bouillon, cup of rice.  Stir slightly.  Cook for about 45 minutes- an hour.  Make sure you open oven towards the end and stir it around so that the rice on top does not get too dry and crusty.  Voila!  Hope it tastes yummy.