Friday, March 20, 2009

Peppery Chicken Enchiladas

1 T. olive oil
1 1/4 lbs. boneless skinless chicken, cut into thin strips
2-3 T. flour
2 1/2 tsp. black pepper
1 tsp. cumin
2-3 cloves garlic, finely chopped (or 2 tsp. minced)
1 medium orange bell pepper, finely chopped
1/4 medium onion, finely chopped
8 oz. fresh mushrooms, finely chopped, optional
1 C. salsa
12 corn tortillas, warmed (in microwave, until flexible)
1 can (10-16 oz.) enchilada sauce
8 oz. shredded cheese, cheddar or mexican blend

Dredge chicken in flour, cumin, and black pepper. In large skillet, over medium-high heat add oil. Add seasoned chicken, garlic, pepper, onion, and mushroom. Cook until juices run clear on chicken and veggies are tender. Using two forks, shred chicken, stir in salsa, mix well.

Heat oven to 400. Line a 13x9" baking dish with aluminum foil (for easier cleanup) and spray generously with cooking spray.

Dip warmed tortillas in enchilada sauce, coating well. Place a serving-spoon sized amount of chicken mixture into each tortilla, roll tightly. Lay in prepared baking dish, with the seam side down. Repeat until all tortillas have been filled. Top with cheese.

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