Thursday, August 4, 2011

Swiss Cheese Enchiladas & Spanish Rice

I was looking through my Woodland cookbook for recipes for this week and found this recipe for Swiss Cheese Enchiladas. This was a recipe that Kay Nolan added to the cookbook.  The only change I made was to add some cheddar cheese along with the Swiss cheese on top.  I didn't have enough swiss cheese to make it as cheesy as I wanted, so I added the cheddar also.
I'll give the the recipe for the Spanish rice to follow.

Printable Recipe:

12 tomatillas (green tomatoes)  In a saucepan, place tomatoes and enough chicken stock to cover
5 cups chicken stock                 them. Add garlic, onion, and cilantro. Simmer until tomatoes are
2 medium garlic cloves             soft; puree in blender. Add salt and pepper to taste. Soften tortillas
1 small onion                            in a little hot oil. Spoon about a tablespoon of cheese in each
1/2 cup cilantro, chopped         tortilla and roll, reserving some cheese for the top. Place tortillas
salt and pepper, to taste            in a baking dish and cover with tomatilla sauce. Sprinkle with
8 oz. Swiss Cheese, grated       remaining Swiss cheese. Bake 325 degrees F until enchiladas are
oil                                             thoroughly heated and cheese is bubbly, about 20 minutes.
8 corn tortillas

Spanish Rice
If you don't have left-over long-grain rice, cook 1 cup of rice to 2 cups of water along with some salt.
After the water and salt are boiling, add the rice.  Put a lid on the rice and let cook until all the water has cooked-out. About 15-20 minutes.
In a separate skillet, add one piece of bacon chopped. Let it render its fat and then add 1/2 small onion and 1/2 bell pepper. Let it cook until the onions are translucent. Then add 1/2 - 1 can of diced tomatoes. This depends on how tomatoey (is that a word) you like it.  Salt and Pepper to taste.

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