Chicken Enchiladas



2 Tablespoons Butter
1/4 Cup Chopped Red Onion
1/4 Cup Chopped Green Bell Pepper
4 Stemmed and Sliced Portabella Mushrooms
1 Clove Minced Garlic
4 oz. Can Green Chilies
1 Tablespoon Minced Chiplote in Adobo Sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
1/8 teaspoon Black Pepper
Dash of Cinnamon
14.5 oz Can Stewed Tomatoes
2-1/2 Cups Shredded Poached Chicken Breast
1 Tablespoon Self Rising Flour
Double batch of Ten Minute Enchilada Sauce <~~~click for recipe (next time I make this sauce, i will cut the amount of oil back some)
16 Corn Tortillas
Shredded Cheese (I used Sharp Cheddar & Extra Sharp White Cheddar)


Saute onions, bell peppers, mushrooms and garlic in butter.  Add chilies, spices and tomatoes.  Saute another couple of minutes.  Add Chicken and stir in 1 Tablespoon Self Rising Flour to set.

ench 1

Heat tortillas in microwave on high for 30 seconds to soften and make them more pliable. Lightly coat bottom of baking dish/s with enchilada sauce. Dredge tortillas in sauce, fill (sauced side up) with 1/4 cup of chicken mixture. Fold over, place in baking dish seam side down. Top with sauce and cheese. Bake in 350 degree preheated oven for 20-25 Minutes.

Garish with a sprinkle of paprika and parsley flakes.  Serve with Sour Cream.

Side:  Black-eyed Pea and Avocado Salad  <~~~Click for recipe

Drink:  Strawberry Lemonade (with a shot of Spiced Rum) over Ice.

This recipe should make 16 Enchiladas.  I only made 8.  I will be using the left over chicken mixture to make Tamale Pie.


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