By Trudi C., Reference Assistant at Pickerington Public Library Main
We recently celebrated Taco Tuesday with Sour Cream Chicken Enchiladas and Simple Spanish Rice. We wanted to share the results, so you too can try out some easy recipes at home.
Sour Cream Chicken Enchiladas
My aunt gave me this recipe at my bridal shower, and I’ve been making it for twenty years.
3 Chicken breasts cooked and torn into pieces
1 Cup chopped onion
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Can (4 oz.) diced green chiles
1 Pint sour cream
1 Pound monterey jack cheese, grated
1 Package flour tortillas (10)
Mix together soups, chilies, sour cream, onions, and half of the cheese. Mix meat into half of the sauce and fill and roll tortillas. Place seam side down in a greased 9×13 dish. Top with rest of sauce and cheese. Bake at 350 degrees until bubbly (30-45 minutes)
We also like Spanish rice as a side, and we just recently discovered how easy it is to make your own. It tastes even better than the packaged versions.
Saute onion in oil over medium-high heat. Cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin. Bring to a boil and reduce heat. Cover and simmer 20 minutes, until liquid has been absorbed.
For other Mexican recipe inspiration, place your hold on these favorites from our collection.