Chicken Enchiladas and Spanish Rice

4 large boneless/skinless chicken breasts, cup into bite size pieces
1 large onion, chopped
1 can chopped green chilis, drained
2-3 large cans enchilada sauce (I use Old El Paso)
1 cup Canola oil
15-20 flour tortillas ( I use the mission brand)
4 cups Cheddar Cheese or Queso Quesadilla cheese, (I use the white Mexican cheese)
2 cans black olives, sliced

First brown chicken in a skillet with a little canola oil, then add onion, and chopped green chilis and cook until the onion is tender. Place 1 cup canola oil into skillet and heat slowly on Med-low heat. Then pour 1 can of the enchilada sauce into a pie plate and dip flour tortillas (warm them slightly in the microwave) into the enchilada sauce. Fry tortillas in the canola oil for a few seconds until soft, you will need to be careful not to tear them when taking them out of the pan. I usually use tongs and fold the tortilla in half to take it out of the pan. Then spread it out on a plate to cool. It's alright to fry the tortillas and stack them before filling them. When the tortillas are fried then fill them with chicken mixture, cheese, and sliced black olives. Roll them up and place seam side down into a 13 X 9 pan. When the pan is full, pour 1 can of enchilada sauce over the top and sprinkle with more cheese. Bake at 350 degrees until they are hot and bubbly.

Spanish Rice

2 Cups long grain rice
1 Tablespoon chopped garlic
3 cups chicken broth
1 small can (1 cup) tomato sauce
1 teaspoon cumin

Brown rice in skillet on medium heat with about 2 tbsp. of canola oil. When rice is golden brown add garlic and cook a few more minutes. Then reduce heat to low, and add chicken broth, tomato sauce, and cumin. Stir until blended. Cover with a lid and simmer on low heat, stirring occasionally, until all liquid is absorbed and rice is tender. You need to cook it until its no longer sticky. You can also add onion and some rotel tomatoes (drained) if you like, just add them when you add the garlic."