Erica's Cocina

Lets have some fun making some AWESOME and authentic Mexican Food

Chicken Enchiladas with Mexican Rice January 29, 2010

Chicken Enchiladas

Prep/ Cook time: ~1 hour              Servings: 6-8      Type: Main dish


2 Chicken Breasts

2 ½ inch slices of onion (1 for chicken, 1 for enchilada sauce)

Salt to personal taste

California chili pods: ½ a 3 ounce bag.

1 Garlic clove

1 Tsp dry oregano

Half of an iceberg lettuce finely chopped

Cotija cheese

Mexican sour cream or sour cream is fine

Salsa roja as desired


Wash chicken breasts thoroughly. Place in pot, add enough water to cover breast and bring to boil (this will get rid of any yucky stuff left in the chicken). In another pot, bring to boil about a quart of water. Transfer chicken from first pot as soon as it starts to boil. Bring to boil. Add slice of onion and salt to taste. Let boil uncovered for 20 minutes. Let your sense of smell embraces the chicken and onion fragrance.

Place chicken breast in a plate and let them cool down. Shred chicken. Set aside.

In another pot, add California chili pods (another one of my favorite scents), garlic, and onion. Add water to cover the chilis. Boil for 10 minutes. In a blender, add chilis, onion, garlic, oregano, salt to taste, and water used to boil the chilis in. Puree and transfer in to a 6in bowl. Set aside.

Your set up should look something like this to make it easier for you. I also have the rice and salsa ingredients cooking while I’m making the enchiladas to buy some time.

In a pan, add a couple of tablespoons of olive oil. Heat up oil using low/ medium heat. Dip both sides of the tortilla in the tasty enchilada sauce you just made. Place the tortilla in the pan. Cook for about a minute and then turn over using spatula. Cook for another minute. The oil will run low, depending on the amount of enchiladas you are making. Add oil as needed. Try not to overcook the tortilla, you just want to soften it not make it crunchy. Transfer it to a plate, add whatever amount of chicken you desire and roll up. You can use a fork to assist you so you do not burn your little fingers. Now put it in a serving dish lined with napkins to catch the extra grease. Continue to do this for as many enchiladas you want to make. Unused enchilada sauce can be stored in the fridge for about a week or you can discard unused portion or use it alllll up ;O) which is what I usually do.

Now for the Mexican Rice


1 Cup white rice

1/3 Cup chopped onion

1 Garlic clove

1 Large tomato diced

1 Tbsp olive oil

2 Cups of water

1 ½ Tbsp chicken flavor bouillon


Dice tomato and onion. Leave garlic whole. I like to put it in whole. Just make sure you take it out when rice is done so nobody bites into it :O)

Wash rice until water runs clear and set aside in colander to let dry. Chop onion and tomato. Set aside. Add a tbsp of olive oil to pan. Add rice and garlic clove to hot oil; cook until lightly browned in low/med heat. Add onion and cook until transparent.

Add tomato and cook for 5 minutes.

Add water and bouillon. Bring to boil and reduce to low heat. Heat covered for 20 minutes. This is what your beautiful and tasty end result will look like.

Now to bring it all together :O)

In a plate, place the amount of enchiladas you and your guest want to eat. On top, garnish with lettuce, Mexican sour cream, cotija cheese, and salsa. Rice on the side. Hasta la proxima!!

Buen provecho!


Enchilada Day!!! January 27, 2010

Filed under: Cooking — ericascocina @ 10:39 PM
Tags: , , , , , , , ,

When I woke up today, I was ecstatic to see what a wonderful morning it was. The past week here in The City of Angels was rather cold and wet, so waking up to see that the Sun had finally broken through gave me quite the bit of joy. So much so, I thought today is a perfect day to make some Chicken Enchiladas. Enchiladas always remind me of Summer weekends spent with my family. All 421 of them… what!! I’m Mexican and darn proud of having 12 aunts and uncles ;O) I remember how we would all sit outside enjoying stories we’d all heard a thousand times, told 6 different ways, by 4 different people, while embracing the smell of the California chili, garlic, and rice in air. I can close my eyes right now and see everyone enjoying each other’s company and laughter as we all devoured each tortilla smothered in enchilada sauce with chicken rolled inside of it; topped with lettuce, Mexican sour cream, salsa, and cotija cheese. On the side, we always had some Mexican rice with it. YUMMY…. although my personal trainer recently told me I should start cutting back on my carbs if I know what’s good for me. Damn her. Damn her I Say ;O)
Sooo with all these memories and the sun shining, I ran to Fresh N Easy, grabbed  some chicken, California chili pods, tortillas, tomatoes, onions, lettuce, sour cream, and cotija cheese. All of this for under 20 bucks!!! Doesn’t get better than that! Not only is this dish amazingly good, but also during these difficult times it is also pretty darn economical. 2 Gold Stars for me yay!


The Journey Begins… January 24, 2010

Filed under: Cooking — ericascocina @ 9:51 AM

Hola, my name is Erica, and I am a twenty-something Angelina who is passionate about two things: her Mexican Culture and the FOOD that comes along with it. Like most Latina’s I spent  my early years in the kitchen with mi Abuela hanging on to her skirt tail watching her dance around the Cocina like a magical food fairy. Barely tall enough to look over the kitchen counters, the various aromas and spices that filled the air on any given day was infections… Cilantro, roasted tomatoes, chili’s, oregano, onion’s, etc, etc, I could go on for days! Sitting on the counter watching my grandma’s hands gracefully and rhythmically chop on her ancient cutting board did something to me.  I was mesmerized how poetic it all seemed and more importantly, how much cooking for others, brought such joy to her. The smile on her face as she served others, only to eat last just so she could watch the happiness her food gave to others was like heaven . I wanted a piece of that heaven; so as soon as I was tall enough to reach, the teaching began. Like Merlin with her little apprentice, she taught me the ins and outs of the kitchen and HER style. I learned how to properly clean and cut chicken, beef, and pork.  She also taught me, which type of meats, poultry, seafood, herbs and spices were used and for what dishes. I properly learned how to use a knife to create culinary music out of chopped tomatoes, onions, chilies, and herbs. Gosh, I remember walking through her garden, little toes touching the cold dirt as she explained just how and when to cut the oregano, cilantro and other homegrown things…. Oh, how I LOVE the smell of freshly picked herbs.

Now all grown up, my television stays on the Food Network and after time I started to realize that there were few authentic Hispanic geared cooking shows.  So, I thought why not do something about it ;O) After careful thought, I decided to grab my grandmother and sister and just document how a true Mexican family does things around the kitchen.  I never actually saw my grandmother measure anything; lord knows I don’t as well.  Cooking from our perspective is mostly done by touching, smelling, passion and above all tasting, all of which I plan on incorporating. But, in order to properly spread these little magical dishes I thought it best to make them as user friendly as possible. Don’t worry, you will not have to visit Mexico to find your ingredients. I will be measuring, taking pictures as I go, and making the ingredients easy to find in your local grocery store or “Farmers Market.”  So, that is my plan, welcome to Erica’s Cocina and thank you for stopping by.


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