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.
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.