Recipe(tried): Chicken Enchiladas, Spicy Sauce, and Emma's Spanish Rice (repost) - Not El Chico's for Lee/UK

Hi Lee :-> I did a search and could not find the recipe you are looking for. I did find El Chico's menu and saw the description of their chicken enchiladas. I don't think that my recipe is too far off but you would need to add mushrooms and chopped, cooked spinach before you roll the enchiladas. BTW, my daughter is in London this year so I know that there are things that one misses when one is away. I hope that this recipe will "tide you over" until you can get to an El Chico's again. Meanwhile, enjoy your stay in the UK :-> It is lovely. What a great opportunity! Good luck!!

Chicken Enchiladas
Serves 6

12 corn tortillas
1/2 cup oil
2 packages (8 ounces each) Monterey Jack cheese (shredded)
1 chicken, cooked & diced
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth
1 cup sour cream
1 can (4 ounces) green chilies, sliced or if you prefer a hotter version, use jalapenos

Spicy Sauce
(salsa, pico de gallo or whatever you wish to call it)

1 finely chopped tomato
1/2 cup chopped onion
2 fresh jalapenos, chopped
1/4 cup tomato juice (Recently, I have been favoring using about 2 to 3 tsp. of fresh lime juice instead of the tomato juice.)
1/2 tsp salt
chopped cilantro, to taste (optional)

Dip tortillas in hot oil until soft (about 6 seconds on each side). Place 2 Tbsp cheese, 1 1/2 Tbsp chicken, and 1 Tbsp onion in each tortilla; roll up. Place seam side down in a 9x13-inch casserole. Melt butter in saucepan; blend flout. Add broth; cook, stirring constantly until mixture thickens and bubbles. Stir in sour cream & peppers. Cook until heated through, but do not boil. Pour over tortillas. Bake at 350 degrees F for 30 min. Sprinkle remaining cheese on top and cook 5 more min. or until cheese melts. Mix spicy sauce ingredients and serve in bowl, letting each person use the amount they like on top of their enchiladas.

I like to serve these with refried beans, fruit salad & my dear friends spanish rice...recipe follows.

Emma's Spanish Rice

1 cup rice
1/4 - 1/2 cup tomato sauce (depends on how
tomatoey you like it)
2 cups water
about 1 Tbsp vegetable oil
2 smallish, red potatoes, partially cooked, or
some green peas, if you like
1 green pepper (or less...again, to taste)
1/4 to 1/2 cup chopped onion
1 1/2 tsp cumin seed crushed
salt & pepper to taste
1/4 tsp. garlic powder

Saute onions and rice until lightly browned. Add tomato sauce and water. Bring to a boil. Add partially cooked potatoes and/or peas, cut up green pepper, cumin, salt and pepper. Lower heat. Simmer until water has evaporated - 15 to 20 min. Watch closely. Enjoy:-)!!!!