Salute to the Mother Country: Chicken Enchiladas and Spanish rice

It is obvious if you take a look at me that I have some Hispanic blood running through my veins. Well, this blood runs through my veins and all the way to the tip of my taste buds! I grew up in Texas, and other than my family, I miss food the most from the Lone Star State.

Growing up, my grandma taught me how to make flour tortillas, refried beans and Spanish rice from scratch. Oh how I miss cooking with her. My dear mother also tutored me in her cooking ways- making wonderful Tex-Mex, more mild, but always able to be spiced up.

One of my favorites is one of the easiest- Chicken Enchiladas! You will find the recipe below.

Chicken Enchiladas

3 chicken breasts cooked & diced (Note: I cook my chicken in boiling water over medium high heat until no longer pink inside.)

8 oz. cream cheese (Note: the full fat version tastes the best, but 1/3 less fat is doable.)

1 medium white or yellow onion

1 stick butter

10-12 flour tortillas

8 oz, Monterey Jack cheese, grated (Note: I always use more than 8 oz)

1 small can Carnation evaporated milk

Pulse onion in food processor (or just chop up). Saute onion in butter until cooked through. Add cream cheese and blend together. Add chicken salt and pepper. Put about two big spoonfuls in tortilla. Roll up.Place in greased (I spray with Pam) 9 x 13 pan. Top with grated cheese. Pour milk over-not entire can. Bake at 350* for 20 minutes or less. Top with Salsa Verde, guacamole or Picante sauce.

If serving hungry men, I always double the meat, butter and cream cheese.

To accompany chicken enchiladas, I always make Spanish rice, refried beans, guacamole, and sometimes chili con queso. The recipe below for Spanish rice is pretty simple and flexible. If you do not have celery and carrots, you can substitute the whole bell pepper. Last time I made this rice, I used a whole red pepper instead of the other vegetables. It tastes great!

Spanish Rice

3 Tablespoons canola oil (Note: I use vegetable oil.)

1-1/2 cups uncooked long grain rice

1/2 white onion, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper, chopped

1/4 cup carrot diced

1 teaspoon salt

2 teaspoons ground cumin (Note: essential for flavor!)

1 Tablespoon garlic, minced

1/2 teaspoon black pepper

3 cups chicken broth

1 8 oz. can tomato sauce

Heat oil in skillet and sauté the rice until golden brown. Add the vegetables and seasonings and continue to cook for 1to 2 minutes more. Add the broth and tomato sauce and bring to a boil. Cover and simmer for 15 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff and serve. Serves 6 to 8.