Mike’s Enchiladas and Spanish Rice

Mike’s Enchiladas and Spanish Rice Mike Bateman

Spanish rice--you first take about 1/4 cup olive oil and cook the raw rice in it over medium heat, stirring constantly until the rice seems a little toasted--just a few minutes. and you can had your own diced (cook until the onions are clear.) onions and peppers if you want. Then add the appropriate amount of water to cook the rice and in addition, add about 1/2 cup salsa and some Mexican spices. We don't really follow a recipe. I usually put a couple table spoons of taco seasoning or Mexican seasoning I hope this makes sense. then just cover and cook as usual.

Enchiladas:

First cook 8-12 corn tortillas in oil on both sides---just put 1/2 cup oil in pan and cook them one by one and set aside.

Filling: 1/2 cup sour cream
2 cups diced and cooked chicken
1 can diced green chilis--these are mild
1/4 cup diced onions
1 cup shredded cheese

Put about 2 Tablespoons filling on each corn tortilla and roll up and put into casserole dish. Pour 1 can mild enchilada sauce over enchiladas.
Cover that with 1 cup shredded cheese and cook for 30 minutes at 350