OVEN-FRIED CHICKEN CHIMICHANGASIngredients:
2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
4 oz. shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tbsp. butter, melted
fresh cilantro leaves
Directions:
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken. Serves 6.
EASY SPANISH RICEIngredients:
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
