Monday, March 23, 2009

Spicy Chicken Enchiladas w/ roasted garlic and peppers

3 chicken breasts
2-3 Tbsp. Mexican spice blend
Olive oil
1 tsp. lime juice
1-2 pablano peppers
2-3 jalepeno peppers
1 head of garlic
10 corn tortillas
3 cups of shredded Mexican-blend cheese, reserving 1 cup for top
2 cups of Dave's "Red Hot" homemade enchilada sauce (search for recipe in this blog below for this wonderfully hot enchilada sauce!)

Toppings: sliced scallions, sliced black olives, sour cream, and cubed avocado (or guacamole)

Pound chicken breasts thin and sprinkled w/ Mexican spice, drizzled w/ lime juice and olive oil and bake in 350 oven for 20 minutes (turning once and spicing the other side after you turn it) or until done. Slice chicken into thin strips and set aside w/ juice.

How to Roast Peppers
Roast 1-2 pablano peppers and 2-3 jalepeno peppers in oven until charred and cooked. Place them in a paper bag about 10-15 minutes, peel, seed, and chop up. Set aside.

Roast 1 head of garlic (cut off top of garlic, leaving the thin skins on, drizzle with olive oil and seal in tin foil -- bake in oven with the chicken until soft and gooey. Remove garlic and mush up like a paste. Set aside

To assemble:
Soften tortillas a little at a time, spread some garlic paste on the tortilla, add 1/10th each of the chicken, peppers and 2 cups of shredded cheese. Roll up and place seam-side down in a large baking dish (sprayed with Pam). Do all tortillas this way until all the ingredients are used up (except reserved cheese and toppings). Cover enchiladas with sauce and place reserved cheese on top (should cover entire dish with a nice layer of cheese.

Bake in 350 degree oven for about 20-30 minutes until cheese is melted and the sauce is bubbly.

Garnish with toppings. Serve with Mexican rice and refried black beans.

No comments:

Post a Comment