Shelly's Recipe

SANTA FE CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

4 skinless, bonelesschicken breasts
3/4 cup bottled salsa
2 tbsp each: olive oil, fresh lime juice and tequila
2 garlic cloves, minced
3 (1/4-inch-thick) slices red onion
1 large green bell pepper, sliced
2 tbsp vegetable oil
5 tbsp butter, divided
4 oz chopped green chilies
1/4 cup flour
1 tbsp chili powder
1/2 tsp each, ground: coriander and cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cup shredded Monterey Jack cheese, divided
8 flour tortillas

In a large resealable plastic bag, place chicken, salsa, olive oil, juice, tequila, garlic, onion and bell pepper. Marinate in refrigerator at least 2 hours, turning every 30 minutes. Remove chicken from marinade. Heat vegetable oil in skillet; brown chicken. Remove from heat, let cool, and then chop chicken into chop.

Remove onion and bell pepper from marinade, reserving marinade. Chop onion and bell pepper. Melt 2 tbsp butter; saute onion and bell pepper until softened. Place in a bowl; stir in chicken and chilies. Set aside.

Melt remaining butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Preheat oven to 350. Pour reserved marinade into skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9x13 pan. Drizzle remaining sauce and marinade over tortillas. Sprinkle with remaining cheese. Bake, uncovered, 25 minutes or until hot.