Enchiladas - Cinqo de mayo

So in celebration of cinqo de mayo in a couple of days and because my family loves Mexican food, we had enchiladas tonight. I was making dinner for another family as well so it was a great dinner to make a double batch of to deliver to our friends.

Mexican is often our favourite meal around here because you can pretty much throw anything in and tonight was no exception.

 I put a ton of veggies in so there is corn, red and orange peppers, onions, black beans. I also sometimes add mushrooms, tomatoes, really anything that I've got.

I cooked up some diced chicken first. Then added all the veggies and sauteed them until just soft. I added taco seasoning (Epicure is my favourite).

 I also cooked up some brown rice using salsa and water to cook it in for some extra flavour. (I usually use about half a cup of salsa, 1 1/2 cups of water to 1 cup of brown rice).

 I added the rice to the meat and veggies in the pan and cooked for another minute till all the flavours were all yummy together.

I used whole wheat tortilla shells and put some of the chicken, veggie, rice mixture in a tortilla with some fresh chopped cilantro and cheese and then rolled them and laid them in a baking pan.

After all the enchiladas were rolled I put some diced tomatoes with a little taco seasoning added on top with some more cheese and then baked, uncovered, at 350 for about 25 minutes or till just browning up.

 I served them with sour cream, peach salsa and homemade guacamole.

For some extra veggies I served the enchiladas with a simple salad.

Such a delicious dinner. My kids even ate it with minimal complaining. They like it best when the tortillas are crispy on the edges, then it feels like they're eating chips. I made it earlier in the day and then reheated it in the oven for 10 minutes before serving.