Emptying the pantry and enchiladas

I was trying to figure out what to make for lunch the other day, knowing that I didn't have a lot in the kitchen that I could make, and I was having a craving for Mexican.  When I looked in the pantry, I saw a can of Old El Paso enchilada sauce.  However, when I looked in the refrigerator, I realized that I didn't have any chicken for enchiladas, but I did have some leftover Chicken Broccoli rice and Colby/Monterey jack cheese.  The result of this was pretty good.

Ingredients:

• 2 Tortilla shells
• 1 can Old El Paso Enchilada Sauce
• Approximately 1 cup of Knorr's Chicken Broccoli Rice
• 1 cup of Colby/Monterey Jack cheese

Directions:

• Heat the over to 375.
• Take a tortilla shell and spread approximately 1/2 cup of Knorr's rice on one end of the tortilla shell.
• Cover that with 1/2 cup of cheese.
• Spoon approximately 1/4 cup of the enchilada sauce over this.
• Roll and place seam side down in a greased glass pan.
• Once both tortillas are in the pan, cover with the rest of the enchilada sauce and sprinkle with any remaining cheese.
• Bake for 15 - 20 minutes.

My directions are a variation of the directions on the can which are for Easy Beef Enchiladas.

Chili-Lime Chicken Quesadillas

When you walk through Williams-Sonoma, you can always find recipes cards for different types of food.  A couple months ago, I found one for chili-lime chicken quesadillas and salsa.  I picked a copy up and forgot about it for a while until I was cleaning my cookbook shelf last month.  I had some left-over chicken so I thought that I would give the recipe a try for lunch.  I really enjoy this and it is very simple to make.

I don't have a grill for my stove, so I made this in a 10 inch frying pan.

Ingredients:

• 2 boneless, skinless chicken breast halvess
• 4 Tbs. Chili-Lime Rub *
• 6 flour tortillas,each about 9 inches
• canola oil for brushing
• 14 oz. cheddar cheese, preferably sharp
• Sour cream for serving
• Diced red onion for serving

Directions:

• Rub the chicken breasts on both sides with the chili-lim erub.  Place the chicken on the grill and cook, turning once, until nicely grill-marked and cooked through, 4 to 5 minutes per side.  transfer to a cutting board and let rest for 5 minutes, then cut into slices 1/4 inche thick.
• Reduce the heat on the grill to 400 degrees.  Brush one side of each tortilla with oil.  Place the tortillas, oiled side down, on a work surface.  
• Divide half of the cheese among the tortillas, sprinkling it onto half of each tortilla.  Arrange the chicken on top and sprinkle with the remaining cheese.
• Fold the tortillas in half and enclose the filling.
• Place quesadillas on the grill.  Cook, turning once, until the tortillas are lightly browned and crisp and the cheese is melted, about 2 minutes per side.  Transfer to a cutting board.  Repeat as needed until all of the quesadillas are cooked.
• Cut quesadillas into wedges and serve immediately with salsa, sour cream and red onion alongside.

* Available at Williams-Sonoma stores.