Cilantro Enchilada’s
Dice 3-4 Chicken breasts and cook with some garlic, salt, and pepper until browned.
Put in blender ½ of a 28 oz can of Las Palmas Medium Green Chili Enchilada Sauce (walmart), Head of of washed cilantro (just the leaves), a tsp. or so of garlic powder, and cup of sour cream. Blend. Pour some into a bowl with the cooked chicken and a can of cream of chicken soup (I make mine gluten free)and some shredded cheese. Mix. Add salt as needed.
Put some of the enchilada sauce in the bottom of the casserole dish. Put the chicken mixture in the tortillas (corn or flour), roll, and place in the casserole dish on the sauce. A trick to make the corn tortilla’s soft enough to roll and not tear is to put a stack in a open Ziploc bag and put in the microwave for about 30 seconds until soft. Repeat process till the dish if filled. Pour remaining enchilada sauce, and some of the cilantro sauce on the top of enchiladas. Will be very wet. Top with Cheese. Cook at 350 for 30 to 45 minutes at 350 degrees until bubbling.
**Tip: I had left over cilantro sauce that I added a little to some prepared ranch dressing. Tasted just like Cafe Rio ranch!
Basmati Rice
Put some oil in the bottom of pan, add a diced onion (very finely diced). Add 2 cups of rice (Basmati Rice is sold at Costco and Is gluten free) and cook for a minute or two. Add 4 cups of water and 2-4 TBS. Norrs Tomato chicken boullion spice (walmart) until it reached the desired taste. Once boiling taste the water for flavor as that is how the rice will taste and add more seasoning as needed. Cover and cook about 20 minutes until done.
Serve with fresh diced tomatoes, salad, and refried beans for a complete meal.
