Рецепт Santa Fe Chicken Enchiladas
Ингредиенты
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Инструкции
- In a large food-storage bag, place chicken, salsa, extra virgin olive oil, lime juice, tequila, garlic, onion slices and pepper halves. Marinate in refrigerator at least 2 hrs, turning every 30 min.
- Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cold, then chop into small cubes.
- Remove onion slices and pepper halves from marinade, reserving marinade.
- Chop onion and pepper. Heat 2 Tbsp. of the butter; saute/fry onion and green pepper till softened. Place in a bowl; stir in minced chicken and green chilies. Set aside.
- Heat remaining 3 Tbsp. of the butter in pan; blend in flour, chili pwdr, coriander and cumin. Whisk in chicken broth. Cook, stirring, till sauce boils. Remove from heat; stir in lowfat sour cream and the 1/2 c. of cheese. Stir 1/2 c. sauce into chicken mix.
- Preheat oven to 350 degrees.
- Place reserved marinade in skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mix down center of each tortilla. Roll up tortillas and arrange in a 9-by-13-by-2-inch pan. Drizzle remaining cheese sauce and boiled marinade over tortillas. Sprinkle with remaining 1 c. cheese.
- Bake, uncovered, about 25 min or possibly till warm. 8 servings.
- Syndicate Report contributed to the story.