This is as close as I've found to the dressing Cafe Rio uses. If you have something better please let me know. Super yummy with the enchiladas posted below. Do not forget the lime!
1 Packet of Buttermilk Ranch Mix
1/2 bunch cilantro, chopped
2 C. Mayo
2 C. Buttermilk
2 cloves garlic
1 jalapeno
2-4 tomatillos, quartered
1/2-1 tsp. lime juice
Place jalapeno and garlic in food processor and chop. Add cilantro and tomatillos and chop. Add ranch, mayo, buttermilk, and lime juice and blend.
26 January 2011
Chicken Enchiladas
This is a pretty simple recipe for delicious chicken enchiladas. They're easy because there's not a lot of chopping and the marinade makes them super flavorful. They're also a great freezer meal. I usually get about eleven or twelve enchiladas so I have a batch for dinner that night and two for the freezer. Fantastic!
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
5 boneless, skinless chicken breast halves
1 Tbsp Oil
1 chopped onion
1 (10 oz.) can diced tomatoes w/ green chile peppers
1 (14.5 oz.) can stewed tomatoes
1 small can diced chile peppers
1 (10.75 oz.) can cream of chicken soup
1 (14.75 oz) can chicken broth
1 Bunch chopped green onions
Tortillas (I use about eleven tortillas that I cut in half. I think it makes them easier to serve.)
3 C. shredded cheddar cheese
1 (10 oz.) can enchilada sauce
Directions:
1. Cut chicken into cubes. Place in a medium bowl with marinade and refrigerate for at least 30 min. I use mesquite and generally let it marinate overnight.
2. Preheat oven to 350 degrees.
3. Heat oil in large skillet over medium heat. Saute chicken and onions until chicken is evenly browned. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup, and broth. Bring mixture to a boil. Reduce heat, cover skillet and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet and chop when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 C. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture. Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the cheese and roll up tortillas in baking dish, seam side down and drizzle with enchilada sauce. Cover with remaining shredded cheese and sprinkle remaining green onion over cheese. Bake uncovered for 25 min., or until cheese is melted and bubbling.
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