Sunday, December 28, 2008

Margarita Chicken Enchiladas with Cilantro Lime Rice

Preheat oven to 400 degrees

3-4 chicken breasts
1/2C Tequila
1/2 C margarita mix
grated peel of 1 lime
Juice of 1 lime
1/2tsp salt
1 can cream of chicken soup
1/2 container sour cream
2-3T capers
1/4 small onion, finely diced
1 jar green tomatillo salsa (the best is the Chavies brand in the cold case, or the Frontera grill tomatillo and green olive salsa)
8oz Monterrey jack cheese, shredded
4 oz manchego or other white Mexican cheese
1/2 can green chilies (optional)
Lime wedges
1pkg of 10 tortillas


5-6C cooked basmati rice
juice of 1 Lime
2-3T cilantro, finely chopped
1/2tsp salt - add more to taste

Dice chicken and marinate in tequila, margarita mix, salt, lime peel and lime juice. Cover and place in refrigerator. The longer you marinate it, the better it is!
Saute chicken in the marinade. Combine cream of chicken soup, sour cream, capers, onion, 1/2 jar salsa, chilies and salt. Add cooked chicken and mix well. Spoon mixture into tortilla shells. Add cheese and roll. Place in large baking dish. When all tortillas are filled and in pan, pour remaining salsa over tortillas and top with Manchego cheese. Make sure all of the tortillas are covered, otherwise they will have burnt edges. If some edges are exposed, spray lightly with cooking spray. Bake at 400 degrees for 25-30 minutes, or until cheese is golden and bubbly.

RICE: Immediately after cooking rice, drain and add lime juice, cilantro and salt. Stir well.

Serve enchiladas over a bed of cilantro lime rice. Just before serving, squeeze lime wedge over each serving. Enjoy with a cold margarita!

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