My wife has always disliked mexican food mostly because its spicy and she's the type of woman where even black pepper is too spicy. So I decided this fateful night of 8/11/15 to take the challenge of making her a mexican dish that she'll enjoy. She also hates spanish rice do to its use of bell pepper and red pepper....In the end, I bested her challenge for she enjoyed everything! If you personally would like a little heat to this dish, sliced jalapenos and Frank's Red Hot sauce really help it. If you want more mild, keep this dish exactly the way I made it. :)
1with defrosted chicken, place on cookie sheet and preheat oven at 375 degrees fahrenheit. Massage into chicken Mrs. Dash "Table Blend" seasoning. After preheating, put in oven 45 to 55 minutes.
2Open both cans of stewed tomatoes and place in a pot on the stove on low heat with garlic powder, chopped onions, chicken bullion cubes, parsley flakes, 2 teaspoons of white flour, and salt. Stir occasionally, let simmer when hot.
3In another pot on the stove cook knorr brand spanish rice as per directions on packages.
4When chicken is finished cooking, pull out and slice all of it into strips. Make sure meat is cooked thoroughly.
5In a glass casserole pan, lay out a flour tortilla and place five or so chicken strips in it, layer spanish rice on top of chicken and then mozzarella cheese on top of rice. Fold up like a burrito and repeat this step until you fit 6 of these into your casserole pan.
6Cover the top of the tortillas in all cheeses and then smother in the stewed tomato sauce. Place in over at 375 degrees for 10 to 15 minutes. You know its ready when the cheese is fully melted and is slightly brown.
7Remove from oven, let stand for 10 minutes and dig in!