Chicken Enchilada with Lime Cilantro Rice

Tonight we had Chicken Enchiladas. I decided to try something new. I found this recipe with good reviews. It was okay. I won't make it that way again. I will stick with my own made up version. (Chicken from a can, 1 can cream of chicken, sour cream--maybe 3/4 cup, 1 can green chilies, then season to taste with garlic salt, pepper, cumin (a must in my book) and chili powder.)

Then I made the Rice recipe found here (scroll down). We love the combination of these two flavors together. (for best results, don't leave your rice sitting in your rice cooker for a long time--like 2 hours--time it better than me and you'll be happier with it.)

My weekly menu said that I was to serve this asparagus with the stuffed onions the other day, but I forgot to consult my menu. . . . So when I found it in the fridge today, I made it tonight even though it wasn't the best mix of flavors. We love this asparagus recipe. It calls for white asparagus, which is good, but it is just as good with green. And of course I never have the right kind of crumbs. I just blend up a slice of my white bread and call it good. Cut back on the butter and add some flax seed if you want.