Wednesday, May 6, 2009
Another Great Chicken Enchilada Recipe
To Make Enchiladas, you need to set up an assembly line, work fast and be prepared with every ingredient before you start. The key is to have a great enchilada sauce. Try Dave's homemade recipe -- it's worth the time to make your own and keep everything as fresh as possible!
1 recipe of Drunken Chicken (recipe below)
1/2 cup black olives, sliced
1-2 green onions, thinly sliced (include greens)
2 cups Mexican blend cheese, finely shredded (divided)
1 recipe of Dave's Red-Hot Enchilada Sauce (or 1 can of hot enchilada sauce), divided
10 corn tortillas, warmed
Spray bottom of a 8x12" glass pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of pan.
Place a small amount of each chicken, olives, cheese, onions and a tablespoon of enchilada sauce on each corn tortilla and roll up.
Place seamside down in pan. Top with remaining enchilada sauce and shredded cheese and any other ingredients remaining.
Bake for 20-25 minutes in a 350 degree oven (until bubbly and brown on top).
Top with sour cream, pico, guacamole, shredded lettuce.
3 boneless, skinless chicken breasts, pounded thin
Juice of 1 lime
2 jiggers of tequila
1/2 tsp. salt
handful of chopped cilantro
1-2 Tbsp. Mexican seasoning (www.frontiercoop.com)
Blend above in a gallon ziplock bag and marinade for about 1-2 hours
Grill chicken until juices run clear, then slice into strips and set aside.