Mama's Enchiladas

This recipe is one of my Mama’s, who somehow managed to work full time and still have a great dinner on the table every night. Her key to success was planning, planning, planning. And, to this day, she still keeps these ingredients on hand for a fast dinner fix.

Mama’s Enchiladas

1 (12.5 oz.) can breast of chicken
1 small onion
1 Tablespoon butter
1 (10 oz.) can enchilada sauce
Shredded Cheddar or Monterey Jack cheese
Flour tortillas

Dice onion and sauté in butter over medium heat in frying pan. While onion is sautéing, drain can of chicken of all juices and separate the chunks in the can with a fork. Once onion is tender, add chicken and enchilada sauce, stirring to combine.

Let this simmer over medium-low heat while you warm up the flour tortillas and grate cheese to top. You can also top with salsa and sour cream.

6 ingredients -- 6 servings -- all in less than 30 minutes.

A great accompaniment to this dish is Spanish Rice, which I make in my rice cooker to get a head start.

Rice Cooker Spanish Rice








1 1/2 c.* long grain rice
1 cup* chicken broth
1 (8 oz.) can tomato sauce
1 (14 oz.) can stewed tomatoes with juice, Mexican Style
1/4 cup salsa
3/4 teaspoon cumin
2 teaspoons chili powder
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried onion (can use fresh)
1/2 c. chicken broth

Add rice, 1 cup* broth and next 7 ingredients. Stir. Turn on rice cooker. When the cycle nears its end, which varies according to manufacturer, check the rice for consistency. If necessary, stir in 1/2 c. chicken broth to thin rice out.

6 servings -- ready @ 6!

* Use the measuring cup that comes with your rice cooker for the best results in your machine.