Heavenly Food with Diana

Ingredients: 3 chicken breasts, cooked and shredded 2 cups Basmati Rice, uncooked 3 cups shredded Mexican Cheese Blend 30 oz. Enchilada Sauce (recipe located below) 2 4oz. Cans of chopped green chiles 16 oz. can of refried beans 11 oz. can of corn, drained Salt and Pepper to taste Preparation : Cook the rice in 4 cups of water, 1/2 stick of butter and 1 Tbsp. Salt Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix the shredded chicken, green chilies, enchilada sauce, refried beans, half of the cheese and the cooked rice. Pour mixture into a deep 13x9 inch baking dish. Top with drained corn and remainder of cheese. Bake for 30 minutes or until cheese is melted and bubbly. Garnish with chopped scallions; cilantro and sour cream if desired. Enchilada Sauce: 2 15 oz. cans of tomato sauce 2 Tbsp. dried onion 1 Tbsp. Chipotle Chili Powder 1 Tbsp. Chili Powder 1 Tbsp. Cumin 2 Tsp. Salt 1 Tbsp. Garlic Powder 2 Tsp. Freshly ground black pepper Mi

Ingredients: 1 large red onion chopped in big chunks 3 Habanero Peppers 7 Chili Peppers 3 Tbs. extra virgin olive oil salt and pepper to taste 1 12 oz. jar of roasted red peppers 4 cloves garlic, minced zest of one lemon 1/2 cup lemon juice 2 tsp. smoked paprika 2 tsp. dried oregano 2 tsp. salt 1 tsp. freshly ground black pepper 2 bay leaves To finish the sauce: zest of one lemon 1/4 cup of lemon juice 1/4 cup red wine vinegar 1/2 cup of extra virgin olive oil Preparation: Turn your broiler on high. Place your onions and peppers on a baking sheet. Toss them with the olive oil, salt and pepper. Broil until blistered on both sides.  When cool enough to handle, chop and place in a food processor. Be sure to puree well. Add the garlic, drained roasted red peppers, lemon juice, red wine vinegar, lemon zest, smoked paprika, oregano, salt and pepper. Puree until smooth. Transfer the sauce to a saucepan and add the bay lea