When The Hubby bought a new oven we both agreed that it was the best oven we ever owned. It had five stove top burners, a large oven that I can fit 24 cupcakes in at a time (big whoop!) and most of all it came with a rotisserie and drip pan. We love to cook so this oven was really worth it.
However we haven't really used the rotisserie yet and over a year later we finally did. He just rubbed oil on two whole chickens and salted and peppered them, stuck them into the rotisserie and two hours later we had roasted chicken. It was very good and the skin was crispy delicious. We had tons of leftover chicken though so I asked on Twitter what I could make with leftover chicken. Chicken soup, chicken stir fry, chicken salad, these were just a few of the suggestions I got. But when Jamie of Your Lighter Side suggested her recipe for Chipotle Burrito Bowl I got a Mexican bee in my bonnet that I couldn't shake. I had to have something Mexican!
Hubby LOVES Mexican food. When we went to Boracay we stayed at this lovely hotel and they had pretty good Mexican food. If there's one thing he misses about the US the most, it's Taco Bell and he can only get it when we go to Manila. So I looked for recipes and researched high and low and finally decided on my Mexican Dinner : Chicken Enchilada with Spanish Rice.
It took a lot of prep work since there's basically three phases of this dinner: the Enchilada Sauce, making the Chicken Enchilada and then making the Spanish Rice. I did it all in three hours, not my best day in the kitchen. But everything turned out so well. Hubby made his own Spanish rice using Jasmine rice but I made cauli rice and it tasted wonderful.
Phase One: Enchilada Sauce
I looked for a good recipe and didn't have to look far. Linda Sue took care of that for me with her easy Red Enchilada Sauce.
Phase Two: Chicken Enchilada
Saute onions, red and green bell pepers in butter. Then add shredded chicken. I had about four cups of chicken. Then mix in a cup of the enchilada sauce. Pour into a baking dish, grate cheddar cheese on top and broil until cheese has melted. Top with sliced green onions if preferred.
Phase Three: Spanish Rice
Prepare cauliflower rice as usual. Saute a cup of "rice" in butter and add half a cup of Enchilada Sauce.
This dinner was very delicious. We still have leftovers which I am sure we will take care of. It definitely curbed that Mexican craving. So if you love Mexican food, why not give this meal a try? Let me know what you think of it.