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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Sunday, December 15, 2013

Mixed Pepper and Chicken Enchiladas

The company I used to work for contracted with Sanderson Farms to build a feed mill. I met some wonderful folks from Sanderson Farms and am on their mailing list for new recipes they come up with. This is a recipe I received several years ago and it was a hit then and it still is! This is a stick to  your bones kind of meal and great for a cold winter weekend meal. I will say this though...if you think that you'll have enough for left overs, use corn tortillas. The flour tortillas will get soggy on you and well, if you're somewhat of a texture person like I am, you won't appreciate that soggy enchilada even if it does taste awesome!

Saute Red Peppers and a Pablano Pepper in 1 Tbsp Olive Oil
Shred chicken that you've cooked the night before in a slow cooker. Season the chicken with salt, pepper, cumin and garlic to taste.

Add cilantro, adobo sauce and corn. Stir til heated throughout.

Spoon 1/4 - 1/2 cup of the chicken/vegetable mix onto the tortilla

Place the rolled tortillas tightly in a 13 x 9 dish and sprinkle with cheese.

Bake in a 350 degree heated oven for 20 -25 minutes just until heated and bubbling. Drizzle with Lime Cream.

Mixed Pepper and Chicken Enchiladas w/ Lime Cream

Cook 4 chicken breasts in slow cooker. Season them to taste. I use cumin, salt, pepper and garlic powder. Shred.

1 Tbsp olive oil
1 Red pepper, diced
1 Poblano pepper, diced
1/2 cup diced yellow onion
1/2 tsp cmin
1 tsp chili powder
1 tsp salt
1 Tbsp chopped fresh cilantro
1/2 tsp frozen or canned corn (drain)
Flour or Corn Tortillas
1 1/2 cup grated Mexican cheese blend or Cheddar

Lime Sauce:

Sour Cream and Lime Juice = for 1 cup of sour cream stir in 1 1/2 Tbsp fresh lime juice

In a saute pan, heat a Tbsp of olive oil. Add red peppers, poblano pepper, onion, cumin, chili powder and salt. Saute until vegetables are soft, about 5 minutes. Add cilantro, adobo sauce, and corn. Stir to heat through.

Spray a large oven proof dish (or two medium-sized dishes) with non-stick cooking spray. Spoon about 1/2 cup of chicken mixture onto each tortilla, roll and place in pan. enchiladas should be placed tightly in the pan. Pour enchilada sauce over the tortillas. Sprinkle with grated cheese.

Place in heated oven and bake until cheese is melted and Enchiladas are heated through about 20 minutes. Drizzle with Lime Cream when you serve these.