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Chicken Enchiladas 05

Chicken Enchiladas 05 comes together with Olive Oil, Fresh Lime Juice, Vegetable Oil, Butter Divided, and Flour. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 5 tbsp
• 1/4 cup
• 1 tbsp
• 2 1/2 cup
• 1 cup
• 1 1/2 cup

Method (preview)

1. 1

   Combine chicken, salsa, olive oil, juice, tequila, garlic, onion and bell pepper.

2. 2

   Marinate in refrigerator at least 2 hours, turning every 30 minutes.

3. 3

   Remove chicken from marinade.

4. 4

   Heat vegetable oil in skillet; brown chicken.

5. 5

   Remove from heat, let cool, then chop chicken into small cubes.

6. 6

   Remove onion and bell pepper from marinade, reserving marinade.

7. 7

   Chop onion and bell pepper.

8. 8

   Melt 2 Tbsp butter; saute onion and bell pepper until softened.

9. 9

   Place in a bowl; stir in chicken and chilies.

10. 10

    Set aside.

11. 11

    Melt remaining butter in pan; blend in flour, chili powder, coriander and cumin.

12. 12

    Whisk in broth.

13. 13

    Cook, stirring, until sauce boils.

14. 14

    Remove from heat; stir in sour cream and 1/2 cup cheese.

15. 15

    Stir 1/2 cup sauce into chicken mixture.

16. 16

    Preheat oven to 350F. Pour reserved marinade into skillet; bring to a boil. Dip each tortilla into marinade to soften slightly.

17. 17

    Spoon chicken mixture down center of each tortilla.

18. 18

    Roll up tortillas and arrange in a 9x13 pan.

19. 19

    Drizzle remaining sauce and marinade over tortillas.

20. 20

    Sprinkle with remaining cheese.

21. 21

    Bake, uncovered, 25 minutes or until hot.