Chicken Enchiladas with Chiles
Prep time: About 15 minutes
Cooking time: About 50 minutes
Makes: 4 servings
- 8 oz. chicken breast
- 7 oz. jar of fire-roasted red peppers
- 3 T. chopped jalapeño peppers
- 3 garlic cloves, minced
- 8 corn tortillas (7 - 8 inch)
- 6 oz. shredded cheddar cheese
- 2 T. mild olive oil
- 1 t. chicken soup base (or 1 cube bouillon)
- 2 T. plain yogurt (or sour cream)
- You will need a 9 x 13" pan for baking the enchiladas.
- Heat 1 T. oil in a large pan. Brown chicken 3 minutes on each side.
- Add 2 cups water, cover, and steam chicken 8 minutes. Remove chicken.
- Using two forks, shred the chicken and set aside. Divide it into 8 portions.
- Divide 4 oz of cheese into 8 portions.
- Mince red and jalapeño peppers.
- Heat remaining oil in a skillet. Saute garlic one minute.
- Add peppers and saute 3 minutes. Add chicken soup base and 1 cup of water. Cover and simmer 5 minutes.
- Simmer 2 cups water in a skillet.
- Gently dip a tortilla into hot water for 4 seconds to soften. Spread it flat on a plate.
- Spread one portion of chicken in a line near center of tortilla. Top with one portion of cheese.
- Gently tuck the short end of the tortilla under the chicken and wrap into a roll.
- Place enchilada in baking pan. Repeat with other 7 tortillas, putting them side-by-side in the baking pan.
- Pour sauted peppers and garlic over enchiladas. Top with remaining 2 oz. of cheese.
- Bake at 400 deg. for 20 minutes.
- Carefully transfer 2 enchiladas to each dinner plate, top with yogurt or sour cream.
Based on a recipe from Sept. 2007 Sunset magazine.
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