Simple Spanish Rice

2 cups of long grain rice
3 tbl spoons vegetable oil
3 1/2 cups water
1 yellow onion
1 tbl spoon (or more if you like) whole cummin
1 can of rotel or 1 tsp of tomato consome and another cup of water
Salt (optional)

Stir fry rice until opaque, add cubed onion, cummin, stir fry until onions turn translucent, add rotel and water. Keep heat on high until rice begins to boil. Cover, reduce heat to simmer. Cook for 20 minutes.

Chicken Enchiladas in verde sauce

Chicken Enchiladas in verde sauce

1 very large yellow onion or 2 medium onions
8 Chicken breasts
40 Corn Tortillas
30 Green or Jalapeno Peppers or both depending on how spicy you want it to be.
15 Tomatillos
2 cups oil to fry tortillas
1 1/2 cups of shredded Monterrey jack cheese
Salt (optional)
Cilantro garnish

Boil, pan fry, or grill chicken breasts, let cool. Any will work and you can season it if you want but boiled chicken breasts work just as well as the others. I boiled mine last time and use grilled if baked or pan fried if it's made from left over's. Allow to cool if you just boiled them. Shred or tear chicken into pieces.

Cube onion, toss into shredded chicken.

Using a wok or frying pan, fry each tortilla for just about 15 seconds per side, long enough to boil most of the humidity out of them but not toast them. Drain on cool on flat paper towel.

Stir fry chicken and onions until onions are translucent (which is why I use a wok to fry tortillas). Drain and let cool.

Boil peppers and tomatillos until soft. The color of the pepper should change. Puree boiled peppers (without tomatillos) remove stems. Seeds are fine. Pour pepper purée into bowl.

Place stack of tortillas, bowl of puréed peppers, chicken stuffing, and a greased baking pan next to each other on counter like an assembly line.

Toss tortilla, onto pepper purée to coat one side, remove tortilla and stuff with chicken stuffing, roll and place in pan, repeat until pan is filled.

Puree the boiled tomatillo. Combine with remaining pepper purée, add salt or pepper to taste. You should have about 2 1/2 cups of puree.

Pour purée of tomatillo and peppers over enchiladas in pan. Cover with foil and let bake at 400 degrees for 45 minutes. Remove foil, enchiladas should show signs of some boiling and browning along edges. Coat with shredded cheese and bake another 10 minutes. Remove from oven and let cool at least 10 minutes.

Pick cilantro leaves off stems, chop and sprinkle enchiladas with fresh cilantro.

Serve with Spanish rice. Garnish enchiladas with sour cream.  Garnish Spanish rice with cilantro and fresh lime.