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I would never in a million years work as hard as you must to make these enchiladas. The sauce is homemade. My gratitude goes to the women attending the Cookday on June 2nd, who carefully put this meal together. One made the sauce and I believe three women put the enchiladas together. Part of the fun of Cookday is eating food that you would never have the time or courage to put together on a regular weekday evening. You will see that what I serve with these enchiladas is easy to prepare because the enchiladas were already made and I just had to thaw them.


Creamy Chicken Enchiladas


Refried Beans


Agua de Jamaica



Agua de Jamaica – Hibiscus sabdariffa
Although referred to as “jamaica flowers” these are actually hibiscus calyxes (the cover over the blossoms before they open). The flowers are used in Mexico for a tangy deep red “cooler” called Aqua de Jamaica. Other names for the “jamaica flowers” include “hibiscus flowers”, “roselle” and “Jamaica sorrel”. In Mexican grocery stores the common terms are either “jamaica” or ” flores de jamaica”.

This makes 2 quarts by the time the ice is added.
2 cups (approx 2 ounces) jamaica flowers
¾-1 cup sugar (or equivalent in sweetner)

Bring 6 cups of water to a boil.

Add the flowers and the sugar and stir.

Allow the mixture to boil for about a minute. Pour into a non-staining, noncorrosive bowl and allow to steep for about 2 hours.

Strain the mixture through a sieve pressing to extract as much liquid as possible.

Taste, if too “tangy” add more water, if too “tart” add more sugar.

Cover and refrigerate until time for serving.
Serve over ice in tall “ice tea” style glasses or large wine goblets.

Creamy Chicken Enchiladas (2 8×8 or 1 9×13 pan

1 ½ lb. chicken breasts or thighs, cooked, diced or shredded

1 ½ C onions diced and sautéed

2 cloves garlic, minced and sautéed with onions

1 T vegetable oil

8-10 flour tortillas, softened (10 inches)

2 ½ C grated Mexican blend cheese, divided ½ C in enchilada and 2 C on top.

1/4 C butter

1/4 C flour

1 ¾ C chicken broth

1 C light sour cream

4-6 oz. chopped green chilies (more for stronger taste)

Sauté onions and garlic.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.


Spray pans with cooking spray.

Mix individual’s meat with sautéed onions/garlic.

Measure out cheese for the individual’s order(s).

Divide chicken mixture evenly between 8-10 tortillas; add 1 T cheese to each tortilla.

Roll enchiladas and place seam-side down.

Top with remaining 1 ¼  C cheese.

Place plastic wrap on top, then lid.



While frozen, I pop it out of the Gladware and place it into a 9×13 glass baking dish.

Thaw, then bake, covered with foil at 400°F for 20 minutes.

Uncover and bake an additional 7-10 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Easy Mexican Rice

2 cups long grain white rice

2/3 C prepared or homemade chunky salsa

2 T oil

2 cups chicken broth

Put rice in strainer and rinse so that the rice will be fluffy.

Place a pan on the stove that will fit the cooked rice and heat the oil in it.

Add the rice and brown it.

Add the salsa until onions are cooked.

Add the liquid and cook until rice is done.


Put rice in strainer and rinse so that the rice will be fluffy.

Place a pan on the stove and heat the oil in it.

Add the rice and brown it.

Place the rice into the rice cooker and put chicken broth over it.

Place pan back on stove and sauté the salsa until onions are translucent.

Stir into the rice.

Turn on rice cooker according to directions.

Salsa (my own recipe)

1 cayenne pepper (remove seeds for less spicy salsa)

2 cloves garlic

¼ large onion

¼ C fresh cilantro

1 15 oz. can diced tomatoes (I use fresh when they are ripened in my garden)

1 t salt

½ t Mexican oregano

1 T lime juice

In food processor, pulse the pepper, garlic, cilantro and onion until chopped into chunks.

Add remaining ingredients until mixed, but still chunky.

Cover and refrigerate until needed.

Refried Beans

1 15 oz can nonfat refried beans

1-2 T Coconut Oil

1/4 C grated cheese

I usually replace the fat so that the beans will be smooth. I use olive oil or coconut oil. Mix beans and coconut oil. Put in the oven at the same time as the rice.


Thin sliced or grated:    Cabbage, Carrots, Zucchini, Jicama, Red Pepper, Cilantro