Jessica's Enchiladas

Submitted by Pheobe Blackham

Olé! I am so lucky to have a daughter-in-law that knows how to cook real Mexican food!

2 cans shredded chicken (for 2 pans)

1 bell pepper, diced

1 onion, diced

2 cloves garlic

salt

pepper

1 can mild green chilies (opt)

corn tortillas (28 for 2 pans)

enchilada sauce

Mexican taco mix shredded cheese

Sauté bell pepper, onion, and garlic.  Add chicken and chilies to warm. Add salt and pepper to taste.  Fry corn tortillas in oil to soften. Heat enchilada sauce. Dip tortilla in sauce, fill with chicken mixture. Roll. Place in 9x13 baking pan.  Fill pan. Pour remaining sauce and more if needed to cover tortillas. Sprinkle with cheese.

Bake for 30-45 minutes, or until bubbly.

Refried Beans – add Frank’s red hot sauce to give a good flavor, add cheese and mix it all up.

Mexican rice – 1 cup rice; ¼ onion, chopped; ¼ pepper, chopped; 1 clove garlic. Put rice in pan, add olive oil to cover bottom of pan (small amount). Brown rice 5-7 minutes. As it browns add onion, bell pepper, and garlic. For each cup of rice add 1 cup enchilada sauce and 1 cup water. Then simmer until done.