My Mexican Night

This dish is a little labor intensive but completely worth it. There is enough to feed a small family for a few days or a large family for not much money. It’s also a good way to sneak in lots of veggies for funny eaters. Try it out and let me know what you think.

Chicken Enchiladas

Ingredients:
2 cooked chicken breasts
2 Tbls vegetable oil
½ a bell pepper
1 a large tomato
1 small onion
1 clove of garlic
1 Tsp cumin
1 Tsp cayanne pepper
1 package of Spanish rice
1 can of dark red beans
1 can of red enchilada sauce
10 large whole wheat tortillas
2 spring onions
1 small avacado
1 lb of Mexican blend cheeses

1.) Take cooked chicken breast and string it into little pieces – this is done by running a fork along the direction of the meat until it is shredded.

2.) Dice garlic, chop bell pepper, onion and tomato – put ½ of the diced tomato aside for later

3.) Heat vegetable oil in a deep skillet, add the ingredients through the cyan pepper

4.) In a separate saucepan cook the Spanish rice per the directions

5.) Add the Spanish rice and beans to the chicken and vegetables

6.) Add the beans and ½ of the enchilada sauce simmer for a few minutes.

7.) Line the center of the tortilla with cheese and fill with the enchilada mixture – make sure to save some cheese for later. Wrap and place in a lightly greased 9x13 baking pan with the seam facing down.

8.) Once all the enchiladas are in the pan pour the remaining enchilada sauce over them. Then chop the spring onions and avacado then add them to the pan along with the remaining cheese and tomatoes.

9.) Bake for 15 minutes at 350˚F degrees