CHEESE ANYONE! AWESOME WEDDING CAKE MADE OUT OF CHEESE
Cheesy Chicken Enchiladas with Rice and Beans
Yum! I love Mexican food, especially with a side of rice and beans, and especially covered with melted cheese. If you asked my husband where I’d eat if I could go anywhere, he’d tell you it’s always Mexican. I love to make it at home too. The good thing about making Mexican food at home is that you can control the ingredients and amount of fat/lard that goes into your food. I save calories by using a little olive oil instead of lard, use fat free vegetarian refried beans, and cover the whole thing with cheese. So, basically swapping lard calories for cheese calories. It all works out.
This is a good thing to make on a cold day when you’re really really hungry.
Cook your favorite rice in some chicken broth. I used brown rice.
Poach 2 boneless skinless chicken breasts in a covered pan on low heat with a little chicken stock, fresh ground pepper, and a bay leaf. Cook until no longer pink inside.
Chop 1 large onion & saute in a skillet with a little olive oil. Remove about 2 tblsp to a plate for the enchilada filling.
To the onion skillet add 2 smashed garlic cloves, salt and pepper, chopped jalapeño peppers (optional) 1 large can of enchilada sauce, a sprinkle of cinnamon, a dash of smoked paprika, 1 tblsp unsweetened cocoa powder, 1 tsp sugar, 1 tblsp ancho chili powder. ( or just the enchilada sauce without any added seasonings) Simmer until bubbly.
Shred the cooked chicken and combine with the reserved chopped onions and 1/4 cup of the sauce. Dip each tortilla in the simmering sauce, fill with some of the cooked chicken and roll them up arranging in a buttered casserole dish, being careful not to burn your fingers. Cover with the rest of the sauce & shredded cheddar cheese and bake at 350 until hot and bubbly. Meanwhile open a can of fat free refried beans, put them in a casserole with some of the cooked rice and a little chicken stock, cover with cheese and bake with the enchiladas.