A south of the border supper...

The other night, we had a Mexican-inspired meal of Chilaquiles (an old favorite at my house) and a tasty new side-dish I found on Pinterest (of course!): Cilantro Lime Rice! Even my husband, the picky eater, liked it!

I've been making Chiaquiles for about a decade. The dish is super simple and super quick, and can be served with sour cream, guacamole and salsa.

Chilaquiles (adapted from Real Simple Magazine)

1/2 roasted chicken, store bought, or 3-4 boneless, skinless chicken breasts cooked in microwave or grilled

2 large tomatoes, seeded and chopped into small pieces (totalling about 1 1/2 cups)

1/2 yellow onion, chopped into small pieces (totalling 1 cup)

2 Tbl. chopped fresh Cilantro

salt and pepper

28-ounce can enchilada sauce

15-ounce bag corn tortilla chips

2 1/4 cups grated Monterey Jack cheese

Preheat oven to 350 degrees.  Pull skin off chicken and shred breast and thigh meat.  In a bowl, combine chicken, tomatoes, onion and Cilantro.  Season with salt and pepper, and set aside.  Spread 2-3 Tablespoons of enchilada sauce in the bottom of a 3-quart baking dish.  On top, place half the tortilla chips, then half the chicken mixture and half the remaining sauce.  Repeat layering and top with cheese.  Bake just until the cheese melts; about 10 minutes.

Now for the AWESOME Cilantro Lime Rice...hooray for Pinterest; it's an incredible resource for new recipes!

Cilantro Lime Rice (a special thanks to www.twopeasandtheirpod.com)

1 cup uncooked long-grain white rice

1 tsp. butter

2 cloves garlic, minced

2 tsp. fresh squeezed lime juice

15-ounces vegetable or chicken stock

1 cup water

1 Tbl. fresh squeezed lime juice

4 Tbl. fresh chopped Cilantro

In a saucepan combine rice, butter, garlic, 2 teaspoons lime juice, broth and water.  Bring to a boil. Cover and cook on low for 15-20 minutes, until rice is tender.  Remove from heat.  In a small bowl, whisk together 1 Tablespoon lime juice and Cilantro.  Pour over hot cooked rice and mix in as you fluff the rice.  Serve warm.

I rounded out the meal with a warmed-up can of "Mexi-corn"; what a colorful and tasty supper! Ole!