Santa Fe Chicken Enchiladas
Category: Mexican
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Serves/Makes: 8
Ready in: 2-5 hrs
- 4 skinless, boneless chicken breast halves
- 3/4 cup bottled salsa
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 2 cloves garlic, minced
- 3 (1/4-inch-thick) slices red onion
- 1 large green bell pepper, sliced
- 2 tablespoons vegetable oil
- 5 tablespoons butter, divided
- 4 ounces chopped green chilies
- 1/4 cup flour
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground 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, then chop chicken into small cubes. 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 degrees F. 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. Cook\'s Notes: I didn\'t pour the marinade over the enchiladas since I felt the sauce was plenty and they turned out fine.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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