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I often get inspiration from one of my favorite websites- allrecipes.com. You really should check it out. It is free and easy to use. These recipes today are easier versions of what I found on their site. Let me know what you think!

Enchilada Verde

  • 2 chicken breasts
  • 2 cups of chicken broth
  • 1/4 white onion
  • 1 clove garlic
  • 2 teaspoons salt
  • 1 pound fresh tomatillos (the smaller the better), husks removed and washed
  • 3 serrano peppers, with seeds and membranes removed
  • 1/4 white onion, chopped
  • 1 clove garlic
  • 1 pinch salt
  • 12 corn tortillas
  • 1/4 cup vegetable oil
  • 1 cup mozzarella cheese, grated
  • 1/2 white onion, chopped
  • fresh cilantro, chopped

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Boil for 20 minutes or until chicken is cooked through. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with enough water to cover them. Bring to boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles. Place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in 1/2 cup of the reserved chicken broth. Blend all ingredients until they are completely pureed. (My blender is small so I had to do this part in two batches). Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards. Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then the warm green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. Serves 4.

Mexican Rice 

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup fire-roasted crushed tomatoes
  • 1 1/2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Serves 4.