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Xochitl’s Chicken Enchiladas Suizas and Mexican Rice

I am back in the land of the living! After a six-week bout of bronchitis and numerous family “invasions” (to my family, that is meant lovingly!) I am back at the blog.

New Years Even and Day were spent with 11 family members and 5 dogs sleeping at my house! It was fun and included Xochitl’s (you know who you are!) recipe for one of my favorite things. Her recipe is easy and outstanding. I hope you can find Las Palmas Green Sauce in your area, it really is delicious. Of, course you can make your own tomatillo sauce if you can find fresh tomatillos, not an easy task during the Winter where I live! The medium isn’t too spicy, but if you’re not up to any spice-you can use the mild.

Crema Fresca is best here (not the canned Crema). If you can find Cacique brand-yum! Otherwise, you can use sour cream. You can substitute Queso Fresco or Oaxaca cheese for the mozzarella, if you can find it.

No pictures this time, I was too tired and sick to remember when we were making them! However, the recipe is easy enough and well worth the effort.

The Mexican Rice is easy too, and can be adjusted to your taste!

Chicken Enchiladas Suizas (4-5 servings, can double and triple)

1 lb. boneless and skinless chicken thighs

1 sweet onion, chopped

1 T. Knorr chicken bouillon powder (not cubes!)

10 small size corn tortillas (fresh, not fried)

chopped fresh cilantro, to taste

oil for frying and sauteing

tomatillo enchilada sauce (preferably Las Palmas)

mozzarella cheese or mexican equivalent, shredded

Crema Fresca (preferably Cacique) or sour cream

Poach the chicken thighs in water until cooked through and hot. Reserve 1/2 c. of the poaching liquid. Pull chicken apart with 2 forks while still hot. You need a fairly fine shred.

In the same pot, saute the onion with some of the oil until slightly caramelized. Add the chicken back to the pot with the bouillon powder. If the chicken seems dry use the reserved liquid so the chicken is moist but not too wet. Add the chopped cilantro to taste. Set chicken aside.

In a small frying pan, use enough oil to cover the small tortilla. Heat the oil and fry the tortillas one at a time. Only cook 10 seconds on each side, just to make the tortillas slightly firm, but pliable. Drain on paper towels.

Heat enchilada sauce. When cool enough to handle, dip tortillas in the sauce and place on a lipped baking sheet. Add chicken mixture and roll. Use up all the chicken. Top rolled enchiladas with some more sauce and sprinkle with cheese. Bake at 350 degrees F. until hot and cheese is melted.

Serve topped with crema or sour cream. Yum!

Mexican Rice (serves 4, can double or triple)

1 small onion, chopped 1 T Knorr chicken flavor bouillon powder

1-2 cloves garlic, minced 1 3/4 c. water

olive oil 1/4 c. (approximately) plain tomato sauce

1 c. long grain white rice chopped cilantro

Saute onion and garlic in olive oil in a medium sauce pan until slightly caramelized. Add rice to pot and brown until golden. Add bouillon powder, stir. Add water and tomato sauce. Should be light red in color. Bring to boil and then simmer, covered, until liquid id absorbed and rice is cooked and fluffy. Add chopped cilantro, fluff with a fork and serve.