Enchilada Suizas and Green Rice

This is a little bit of work, but really good! And don't let all the peppers scare you if you don't like spicy food, just make sure you take all the seeds & ribs out and it will just be a mild spice.

ENCHILADAS:

2 large poblano peppers

4 pieces boneless, skinless chicken breast, cooked & shredded

2 TB olive oil

1 onion, chopped

2 cloves garlic, chopped

s/p

8 tomatillos peeled, rinsed, chopped

1/4 cup cilantro

juice of 1 lime

2 tsp honey

8 6-inch flour tortillas

1 cup sour cream

1 cup shredded Swiss cheese

1 cup shredded monterey jack cheese

1. Heat broiler to high. Place poblanos under broiler and char until blackened on all sides, 10-12 minutes. Leave oven door cracked to allow steam to escape. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool to handle, then peel off the charred skin. Chop off the top, slice open and remove seeds. Then coarsely chop what's left.

2. Place tomatillos, cilantro, lime juice and poblanos in food processor. Process about 1 minute until almost smooth.

3. Heat oil in skillet. Add onions, jalapeno and garlic. Cook to soften about 5 minutes. Add smooth mixture from food processor. Stir to combine. Add honey, season with s/p and simmer 10 minutes.

4. Pour a little sauce into the bottom of medium baking dish. Fill tortillas with shredded chicken, roll u and place in baking pan side-by-side. Top with remaining sauce. Dot with sour cream and top with Swiss and jack cheeses. Bake 25-30 minutes at 375 until bubbly and brown on top.

RICE:

Bring 1 1/2 cups chicken stock and 1 TB butter to a boil. Stir in 1 cup white rice, cover and simmer 15 minutes. While rice is cooking, in food processor process about 1/4 cup chicken stock, 1 cup spinach leaves, 1/2 cup cilantro, 1 jalapeno seeded & roughly chopped, and 3-4 scallions roughly chopped. Process until a thick paste.

After rice has cooked about 15 minutes, stir in spinach mixture, cover and cook 2-3 minutes more. Turn off the heat and let stand 5 minutes.

**I made the rice w/o the spinach since I didn't have any, and I also left out the butter & it was still good

**I keep shredded chicken in the freezer in bags containing 2 cups of shredded chicken. This only got me 6 enchiladas - so you will need 3 or 4 cups of shredded chicken if you want to get 8 enchiladas

Source: from Rachael Ray Show, December 17, 2009