Chicken Enchiladas
7 Chicken Tenders
1 Bell Pepper, chopped
1 Onion, chopped
2 Tbsp Garlic
1 tsp Cumin
1 1/2 tsp Chili Powder
1 tsp Red Pepper Flakes
2 Tbsp Lime Juice
Olive Oil for pan
1 can Black Beans, rinsed and drained
1 1/2 cup Chunky Salsa
1/4 Cup Cilantro, Chopped
10 Tortillas
1 Recipe Enchilada Sauce (see below)
1 cup shredded cheese of choice
1. Thinly coat a large skillet with olive oil. Saute garlic, peppers, onion, chicken, cumin, chili powder and red pepper flakes.
2. When chicken is no longer pink, finely chop or shred. (Shredding takes more time, but allows the flavors to be combined better) I find it easiest to shred chicken with two forks. Use one fork to hold the chicken and the other to pull it apart.
3. In a bowl, combine chicken, pepper, onion, black beans, salsa, and cilantro.
4. Spray non-stick spray on a 13X9.
5. Using a heaping tablespoon of enchilada sauce, coat the outside of each tortilla. Lay the tortilla down (sauce down), fill and roll. Repeat 9 times!
6. Sprinkle shredded cheese on and cover tightly with foil
7. Bake 350 degrees for 30-45 minutes.
Spanish Rice
1 cup brown rice
1 can diced tomatoes with chipotle
2 cups of water (I used the juice from the tomatoes as part and the rest water)
2 heaping tbsp of enchilada sauce (see recipe below)
1 tbsp lemon juice
1 tsp cumin
1 tsp chili powder
1 onion, chopped
1 bell pepper, chopped (if you use an orange bell pepper it looks like carrots and is kind of a turn off!!!!!!! See picture above if you don't beleive me!)
1/4 cup chopped cilantro
1. Add all ingredients together and bring to a boil.
2. Cover and reduce heat to low. Cook for 30 minutes or until rice is tender.
Enchilada Sauce (Thanks Pam!)
4 tbsp corn oil
6 tbsp flour
1 1/2 tsp cumin powder
1/2 tsp salt
3 tbsp chili powder
1/8 tsp red pepper
3/4 tsp garlic powder
1. Mix the above ingredients together and cook 1 minute.
2. Add three cups of water and keep stirring until sauce has thickened to a thin gravy
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