Free Recipe Barbecued Chicken Fajita Enchiladas
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Barbecued Chicken Fajita Enchiladas Recipe
1 lb Skinned and boned chicken
-thigh meat, cut into 1/2 x
-2-inch strips
1/2 c Dry sherry
1/4 c Chopped red onion
2-1/2 tb Tomato paste
1 ts Each chili powder and ground
-cumin
1 Clove garlic, crushed
1 tb Vegetable oil
12 Flour (6-inch) tortillas
2 cn (10 oz. each) green
-enchilada sauce
3 c Shredded Co-Jack cheese
Dairy sour cream
Salsa
Stewed or refried beans
Barbecued Chicken Fajita Enchiladas Preparation
from Sizzling Southwestern Cookery by Lisa Golden Schroeder These enchiladas ave very different from most classic renditions – and I think they’re even better! 1. In small shallow baking dish, mix first seven ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. 2. Heat oven to 350 degrees. In large skillet, heat oil over medium-high heat. Saute chicken-marinade mixture until chicken is no longer pink, about 4 minutes. 3. Wrap tortillas in damp dish towel. In bottom of 13x9x2-inch baking dish, spread 3/4 cup of enchilada sauce. 4. Working with one trotilla at a time (keep others covered), spoon about 2 tablespoons chicken mixture down center or each tortilla and sprinkle with 1 1/2 tablespoons cheese. Roll tortillas up tightly and place seam-side down in baking dish. 5. Pour remaining sauce over rolled tortillas. Sprinkle with remaining cheese. Gake uncovered until heated through and bubbly, about 30 minutes. 6. Serve with sour cream, salsa, and beans. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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