Chips & Queso, Spanish Rice, Enchiladas, Pinto Beans
To make the enchilada sauce:
Onion
Jalapeno
Garlic
Oil & Salt
Sautee
Add chili powder, cumin, sugar.
Tomato sauce + 1 cup of water.
Bring to a boil, add chicken. Let simmer until chicken is cooked all the way through. (12-20 minutes depending on the size of the chicken)
Once the chicken is cooked, remove from sauce. Pull apart with 2 forks.
Strain the enchilada sauce to separate the onion mixture from the liquid.
Add the onion mixture, 1/2 cup cilantro, 2 cups of cheese to the pulled chicken.
Put the chicken in corn tortillas and place in 9x13 baking dish with the seam of tortilla faced down.
Pour enchilada sauce over the enchiladas (reserve some sauce for the rice). Top with cheese. (I used two different kind of cheeses, a mexican blend and a pepper jack)
.Bake at 400 for 25-30 minutes.
For the rice:
1 cup of basmati rice
add diced onion, red/green bell peppers/jalapeno
chili powder, cumin, salt, and some enchilada sauce to rice
Mix cilantro in right before serving.
