Paula made me a tasty meal for Father’s Day yesterday. It was just the two of us since Theodore was working all day long. She found this recipe, Chicken Enchilada Rice Bake, in the May issue of Food Network Magazine. She also made a few tweaks to use some ingredients that we had in the refrigerator. If you want to try it, here is all that you need to do…

Heat 2 tablespoons of olive oil in a large nonstick ovenproof skillet over medium-high heat. Add 1 small chopped onion and cook until slightly softened, about 2 minutes. Add 2 cloves of chopped garlic and 1 tablespoon of taco seasoning (Note: Paula used chili powder…) and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in 1 14.5 ounce can of chopped tomatoes with chiles, 1 cup of cooked white rice and 2 cups of shredded rotisserie chicken (Note: Paula used some barbecue shredded chicken that was in the refrigerator…). Mix the ingredients in the skillet and heat until everything is warm. (Note: The original recipe calls for cooking the rice with all the other ingredients.)

Preheat the broiler. Remove the skillet from the heat and arrange the tortillas on top to cover the rice-chicken mixture and sprinkle with the 1 cup of shredded Mexican cheese. Broil until the cheese melts, 2 to 3 minutes. Top with any of the following: sour cream, pickled jalapenos, avocado or chopped cilantro.

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