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DRUNKEN CHICKEN ENCHILADAS




Source of Recipe


David


List of Ingredients




DRUNKEN CHICKEN ENCHILADAS from David

. 2 marinated**, boneless, skinless chicken breasts, more if needed.

**Marinate chicken for one hour in:
.1 0z. Tequila
.1 Tbls. corn oil
.1 tsp. salt
.1 tsp. chili powder
.1 tsp. pepper
.1 tsp. lime or lemon juice
.1 tsp. cayenne [optional]
. 1 large red bell pepper, roasted*
. 2 Poblano chiles, roasted*
. 3 Jalapeno peppers, roasted*
. 1 head of garlic, roasted*
. 12 oz. canned Rosarita® enchilada sauce
. 8 oz. grated Monterey jack cheese
. 4 oz grated cheddar cheese
. 1/2 cup chopped scallions
. 1 doz. large corn tortillas
. 1/2 cup sliced black olives



Recipe



PREPARATION:
. 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 tortillas until they are soft and pliable.

ASSEMBLY:
. 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 a tablespoon of Monterey jack cheese. Gently roll up the tortilla and place
in a 12 cup baking dish or non-stick baking pan. Repeat for all 12 tortillas. Pour
the enchilada sauce over the enchiladas, and evenly spread the cheddar cheese on
top. Bake uncovered in a pre-heated 325 degree for 25 minutes. Remove from oven
and sprinkle the chopped scallions on top and serve with Mexican rice, refried beans
and a tossed green salad.

SERVES 4-6