Azteca Restaurant Copycat Recipes

COPYCAT RESTAURANT STYLE MEXICAN RICE

Steps:

• Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
• Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
• Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

ENCHILADAS AZTECAS

Steps:

• Toss shredded cheeses together, and set aside.
• In a medium saucepan, combine butter and flour over medium heat.
• Cook, stirring frequently, until bubbly.
• Whisk in milk and chicken broth, and continue whisking until smooth.
• Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
• Continue cooking, stirring frequently, until thickened.
• Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
• Dip each tortilla in hot oil to soften.
• Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
• Place seam side down in a lightly oiled 9"x13" baking dish.
• Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
• Enchiladas can be frozen before final topping with cheese.
• Thaw completely before topping with cheese and baking.