Chicken Enchiladas and Spanish Rice

"My niece created and shared these recipes with me.  I'm so proud of her!  In honor of her Birthday, I'm now sharing them with you.  They are easy, quick and delicious.  What a combo!"

Chicken Enchiladas:
3-4 boneless, skinless chicken breasts*
black pepper, chili powder, garlic salt and hot chili seasoning** (if you can't find hot chili seasoning, you can use cayenne pepper), to taste
1 (8.75 ounce) can whole kernel corn, drained
1 (4 ounce) can of diced green chilies
jalapeno juice (from jar of pickled jalapenos), desired amount
salsa, desired amount
1 (10 count) package of flour tortillas
1 (8 ounce) package of shredded cheddar cheese
2 (10 ounce) cans of Old El Paso Enchilada Sauce (My niece used hot, but it also comes in mild and medium varieties.)
 

Preheat oven to 400 degrees.  Season one side of the chicken breasts with desired amounts of pepper, chili powder, garlic salt and hot chili seasoning.  Place seasoned side-up on a baking sheet and bake at 400 degrees for 15 minutes.  Turn chicken breasts over, sprinkle on desired amount of seasonings and continue to bake for 15-20 minutes or until cooked thoroughly.  Shred chicken and mix with corn, green chilies, jalapeno juice and salsa.  Warm tortillas in microwave for about 20 seconds and spoon desired amount of chicken mixture down the center of each tortilla.  Top with desired amount of cheddar cheese and place in a 13x9 pan that has been sprayed with non-stick cooking spray.  Pour enchilada sauce over enchiladas and top with additional cheese.  Bake at 400 degrees for 20 minutes or until heated through and cheese is melted.

*You can also use leftover shredded chicken.  Just season chicken and proceed with recipe.

**The Hot Chili Seasoning is a Safeway Select brand seasoning.

Spanish Rice:

2 Tablespoons vegetable or canola oil

1 cup white rice (Minute Rice)

dried minced onion, desired amount

2 cups water

1 can of Ro*Tel tomatoes with chilies (My niece likes hot, but Ro*Tel also comes in mild and medium varieties.)

2 teaspoons chili powder

Dash of salt
 

Heat oil in a deep skillet and saute rice and onion until rice is browned.  Stir in water, Ro*Tel and seasonings.  Cover and simmer for 30 min or until rice is tender and liquid is absorbed.