Saturday, October 8, 2011

I could eat Mexican food almost everyday!

I love chicken enchiladas - and since I don't care for dark meat, I tend to make them at home so I know what goes in. I usually get a little lazy and use a store bought roasted chicken and shred it, but this time I poached a couple chicken breasts in some broth for about 15 min and it was perfect because then I had some extra broth to make the mexican rice. Since peas aren't in season, I quickly chopped some small zukes and sauteed them in a little olive oil and added to the rice at the last min so they were still a little crisp and added a nice color to the rice. With some sour cream and guacamole on top we were set!

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