Randy's Chicken Enchiladas with Mexican Rice

3/4 lb chicken breasts, cut into small cubes
1/2 small chopped onion
1 crushed garlic clove
2 tablespoons oil
1/2 teaspoon parsley flakes or cilantro
3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheddar cheese

8-9 medium-size flour tortillas
2 cans (19 oz each) Old El Paso mild (medium or hot) red or green enchilada sauce or both
Extra cheese for topping
Ripe sliced olives (optional)

In  skillet with hot oil, cook chicken, garlic and onion until no longer pink and tender. Let it cool down.

Add:

1/2 teaspoon Parsley flakes or chopped cilantro
 3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheedar, (Do not add any salt).

In a skillet, warm up:

2 cans (19 0z) each Old El Paso Enchilada Sauce mild (Red or green or a combination or both).

Pour some of the sauce into the bottom on a 13x9-inch baking pan.


Quickly dip the flour tortillas (8 to 9 medium-size) in the warm sauce and put some chicken filling and roll them up. Place them seam-side down in the baking pan.

Pour the remaining enchilada sauce on top and sprinkle some Mexican cheese blend or Cheddar; add sliced ripe olives if desired.

Bake in a preheated 350F oven for 35 minutes.

Serve with Mexican Rice and toppings (Guacamole, Sour Cream, Pico de Gallo, Shredded Lettuce etc, etc, etc)


Makes 10-12 servings


Mexican Rice

Cook:

2 tablespoons oil
1/2 cup chopped onion
1 crushed garlic
2 cups rice

Add:

1 1/2 cups tomato juice
1 1/4 cups water
1 cup frozen corn, thawed
Chopped green chilies optional)
1 tablespoons Taco Seasasoning
Pinch of Red pepper flakes
Pinch of cumin
Salt to taste
Chopped cilantro

Cover the saucepan and cook on medium-high heat until it boils. Then, decrease to medium-low and simmer covered until rice is tender and fluffy. At the end, add some chopped cilantro or parsley flakes.

Note: You can make "tomato juice" by mixing tomato sauce and water or by blending some fresh tomatoes with water and straining the mixture.