Feb. 21, 2010 9:33 am
Updated: Feb. 25, 2010 11:54 am
Last night, I pulled some leftover shredded rotisserie chicken from the freezer and made chicken enchiladas along with the Mexican Sour Cream Rice found on this site. I made a decision about recipes last night, too. If a recipe is bland as written..that's just perfect! The BASE is the important part, because everybody's taste is different. I guess that's not news to anyone.
I make my chicken enchiladas any kind of way, to be honest. I have tried a couple of recipes, and now I just do whatever strikes me as delicious. Last night, I heated the chicken in a skillet, added a tiny bit of enchilada sauce and cream cheese, and spiced it up with some cumin, chili powder and paprika. They were SPICY! (That was an accident). Then I wrapped them up along with some cheese, covered them with enchilada sauce, cheese and cilantro, and threw them in the oven. Not the most creative enchiladas I've ever made, but not bad for just making it up as I went along!
The Mexican Sour Cream Rice was DELICIOUS. I used light sour cream and followed the recipe exactly at first (except that I only had a jalapeno and cheddar cheese left). After I mixed everything together, I decided it needed a little something. Paprika, cumin, and chili powder spiced it up just right! It also seemed a little dry, so I added some more sour cream. I garnished the plates with lime, and decided to squeeze a little over the rice -- oh my goodness! It was GREAT. I may add lime juice to the recipe, it was so good! It may even be good with Rotel stirred into it.
What are some other ideas for serving with Mexican dishes? The refried beans and Mexican rice are getting old. We're keeping this recipe for sure, but I'd like to add more veggies to my Mexican menus. Thoughts?
Tonight's tilapia. Wish me luck!