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Green Chile Chicken Enchiladas, Spanish Rice & Fresh Guacamole
Guest Chef Steve Uwahori

Chicken Enchiladas
1 Whole Rotisserie Chicken (De-boned,skinned)
8 Corn Tortillas
1 28 oz Green Chile Enchilada Sauce
1 8 oz Mexican Style Cheese (finely shredded)
1. De-bone chicken. Shred into small pieces.
2. Microwave corn tortillas 20 seconds to make soft.
3. Pre-heat oven to 350 degrees
4. Wet both sides of corn tortilla with green enchilada sauce, place chicken into tortilla(portions may vary)roll and place into aluminum baking pan.
5. Pour remaining green enchilada sauce on top evenly and place shredded cheese on top and place in pre-heated oven until cheese is melted.

Spanish Rice
2 Cups Long Grain Rice (dry)
4 Cups Water
2 teaspoons of Tomato Bouillon w/Chicken Flavor
1. Combine all ingredients into rice cooker (this is for rice cooker only), turn on and cook.

Guacamole
1 medium size Avocado
1 small Tomato
1 small Onion
¼ teaspoon salt
¼ teaspoon pepper
1 medium lime (cut and squeezed)
1. Cut open avocado, scoop out with spoon.
2. Chop tomato and onions into small ½ inch cubes.
3. Add salt and pepper mix all together.