Spirited Chicken Enchiladas
Chicken marinated in tequila for a South of the border taste sensation!
- 1 ounce tequila
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 1 teaspoon
lime or lemon juice
- 1 teaspoon cayenne (optional)
- 2 boneless, skinless chicken breasts
- 1 large red bell pepper, roasted
poblano chiles, roasted
- 3 jalapeno peppers, roasted
- 1 head garlic, roasted
- 12 ounces canned enchilada sauce
- 8 ounces grated Monterey jack cheese
ounces grated cheddar cheese
- 1/2 cup chopped scallions
- 1 dozen large corn
- 1/2 cup sliced black olives
- Combine Marinade ingredients; marinate chicken breasts for one hour.
- Barbecue or broil the chicken breasts; let cool and shred or slice into
julienne size pieces.
- Slice roasted peppers into julienne size pieces.
- Pinch roasted garlic from cloves and set aside.
- Warm the corn tortillas until they are soft and pliable.
- Heat oven to 325 degrees F.
- One at a time, spread a tortilla with the roasted garlic paste. On one
side of the tortilla, place a portion of shredded chicken, roasted peppers,
olives and about 1 tablespoon of Monterey jack cheese. Gently roll up the
tortilla and place in a 12-cup baking dish or nonstick baking pan. Repeat
for all 12 tortillas.
- Pour the enchilada sauce over the enchiladas, and evenly spread the
cheddar cheese on top.
- Bake uncovered for 25 minutes.
- Remove from oven and sprinkle the chopped scallions on top.
- Serve with Mexican rice, refried beans and a tossed green salad.
Serves 4 to 6.