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
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.
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