Recipe(tried): Chicken Enchiladas, Spicy Sauce, Emma's Spanish Rice

Chicken Enchiladas
Serves 6

12 corn tortillas
1/2 cup oil
2 packages (8 ounces each) Monterey Jack cheese
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

Spicy Sauce
(salsa or whatever you wish to call it)

1 finely chopped tomato
1/2 cup chopped onion
2 jalapenos, chopped
1/4 cup 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 biwl, 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:-)!!!!