Here is my delicious Sunday dinner:
With blueberry muffins for dessert:
The enchiladas are as per Lillian’s procedure, but using a mole instead of a red sauce , derived from this recipe but with total and utter lack of regard to their proportions (also with shredded chicken, black beans, and much cilantro):
http://www.recipezaar.com/35659
And the Spanish rice as per this recipe, again following it quite loosely:
http://www.elise.com/recipes/archives/000040spanish_rice.php
For those of you with large quantities of homemade chicken stock, you could obviously just make these, however, I needed some stock-like-substance, so I cooked the chicken with carrots, onion, some cinnamon stick, some cloves, and a bit of other stuff, then used the chicken broth for both of the above recipes. This worked out super duper well, since the chicken also tasted really good when it went into the enchiladas.
The muffins are from the following recipe, though I didn’t have real yogurt so I just added water to labne (reasoning that labne is just yogurt minus water). The muffins are weirdly fluffly (not as dense as normal muffins) but quite tasty:
http://www.elise.com/recipes/archives/001412blueberry_muffins.php