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Рецепт Santa Fe Chicken Enchiladas
by Global Cookbook

Santa Fe Chicken Enchiladas
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Ингредиенты

  • 4 x Skinless boneless chicken breast halves
  • 3/4 c. Salsa warm or possibly mild
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Lime juice
  • 2 Tbsp. Tequila
  • 2 x Cloves garlic, chopped
  • 3 slc Red onion, 1/4-inch thick
  • 1 lrg Green bell pepper, halved
  • 2 Tbsp. Vegetable oil
  • 5 Tbsp. Butter, divided
  • 4 ounce Green chilies, minced
  • 1/4 c. Flour
  • 1 Tbsp. Chili pwdr
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 2 1/2 c. Chicken broth
  • 1 c. Lowfat sour cream
  • 1 1/2 c. Shredded monterey jack cheese, divided
  • 8 x 6-inch flour tortillas

Инструкции

  1. 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.
  2. Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cold, then chop into small cubes.
  3. Remove onion slices and pepper halves from marinade, reserving marinade.
  4. 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.
  5. 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.
  6. Preheat oven to 350 degrees.
  7. 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.
  8. Bake, uncovered, about 25 min or possibly till warm. 8 servings.
  9. Syndicate Report contributed to the story.