mexican night

I'm telling you, I often think while cooking "this is good, I should post it to the blog".
This is a good dinner to eat if you have leftover meat or it can also be meatless. I have only made it with leftover meat but I'm sure boiled chicken or slow cooked meat would be good. This is the closest I have come to making restaurant enchiladas

Red Enchiladas
1/2 onion
3 garlic cloves
lbs chicken (I sometimes use a roast from sunday dinner)
salt & dash of cumin
1/2 a bag of Guajillo peppers. (that is the brand. they are dried whole red peppers found with the mexican food)
cilantro
tortilla's
cheese

get all the seed out of the peppers. Heat some oil in a pan and quickly grill/sautee' the peppers, don't burn them because the sauce will taste burnt. It's a quick frying.

in a blender add:
peppers
1 c. H20 (or broth from boiled chicken)
onion
garlic
salt, cumin
some cilantro

blend that all up and clear your sinuses.
in a baking dish spread a thin layer of sauce. Fry the tortillas quickly but don't fry them stiff, then spread some cheese and meat in the tortilla and roll it up like a enchilada and place in baking dish. Once your pan is full put another layer of sauce on top of the enchiladas and sprinkle more cheese.
Put it in the oven, I'll let you choose your temp and time since I I don't have it written down, I just put it in and keep an eye on it.

These are good served with spanish rice. This recipe is from my cousin Sydney.
2 T butter
1 small onion diced
2 cloves garlic minced
1 c rice
1.5 c chicken broth
1 can diced tomatoes ( I prefer to chop the tomatoes even smaller, I don't like chunky tomatoes in rice)

melt butter in large skillet, one with a lid and add the onion. Sautee until translucent. Add the rice and garlic and toss to cover with butter. Reduce heat to med-low and cook, stirring constantly until rice is golden 2-3 minutes. Add chicken broth and tomatoes and bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender.