Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!news-feeder2.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Pam Whitmire Newsgroups: rec.food.recipes Subject: Santa Fe Chicken Enchildas Followup-To: rec.food.cooking Date: Mon, 03 Jan 2000 07:48:48 -0600 Organization: Taped Editions, Inc. Lines: 52 Approved: phill@rt66.com Message-ID: <3870A8C0.E9D9373D@tapededitions.com> Reply-To: Pam Whitmire NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38673 These are totally incredible- found the recipe in the newspaper I couldn't believe how good they turned out; delicious! I used water in place of the tequila and they were fine. Santa Fe Chicken Enchiladas 4 skinless, boneless chicken breasts (I used 6 and made 12-14 enchiladas instead of 8) 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 lg. green bell pepper, sliced 2 Tbsp vegetable oil 5 Tbsp butter, divided 4 ounces chopped green chilies 1/4 cup flour 1 Tbsp chili powder 1/2 t. each, ground: coriander and cumin 2 1/2 cup 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 350F. 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. Note: I didn't pour the marinade over the enchiladas since I felt the sauce was plenty and they turned out fine. >From Michael Abbene -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.