1071965_10151533775387055_1483080301_oI wasn’t always a journalist. While I started out working in newspapers, I left the profession for several years to work in advertising and marketing. It was when I was working as a marketing manager for Las Palmas Mexican Food Products that I learned to cook Mexican cuisine. I have a few favorites that I like to make. One of them being chicken enchiladas. I have several ways that I make the filling. This is just one. I like to serve the enchiladas with Spanish Rice on the side.


1 pound skinless, boneless chicken breast halves
3 tablespoons oil
1 small onion, chopped
1/2 cup tomato, chopped
12 flour or corn tortillas
8 ounces shredded Monterey Jack cheese
1 2 oz. can sliced olives
1 19 oz. can green enchilada sauce

Preheat oven to 350 degrees. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain and shred chicken. In a skillet, add oil and heat. Add onions and tomatoes and cook until onions are clear. Add chicken and mix. Set aside. Pour 1/4 cup of enchilada sauce on a 13×9 baking dish. Fill each tortilla with chicken mixture. Roll tortillas to form enchiladas. Arrange enchiladas in the baking dish. Cover enchiladas with the enchilada sauce. Top with cheese and olives. Cover pan with foil. Bake enchiladas 20 minutes. Raise oven temperture to 400 degrees. Uncover pan and continue to cook until cheese is melted, about 5 to 10 minutes.


2 tablespoons oil
2 tablespoons chopped onion
2 cups uncooked white rice
3 cups chicken broth
1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion and cook until clear. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.