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DRUNKEN CHICKEN ENCHILADAS...January 14, 2004

Hi y'all

It's Tuesday, I hope your week is going well :o)
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Enjoy today's recipe!
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Post Recipes, Or Recipe Requests At The Message Board!
Don't forget to go and see if a request you have made
has been answered. Thanks everyone for helping out with
all the yummy recipes that have been posted.
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Today's Recipe:

DRUNKEN CHICKEN ENCHILADAS

INGREDIENTS:

• 2 marinated**, boneless, skinless chicken breasts
**Marinate chicken for one hour in:
•1 0z. Tequila
•1 Tbls. corn oil
•1 tsp. salt
•1 tsp. chili powder
•1 tsp. pepper
•1 tsp. lime or lemon juice
•1 tsp. cayenne [optional]
• 1 large red bell pepper, roasted*
• 2 Poblano chilies, roasted*
• 3 Jalapeno peppers, roasted*
• 1 head of garlic, roasted*
• 12 oz. canned Rosaritaฎ enchilada sauce
• 8 oz. grated Monterey jack cheese
• 4 oz grated cheddar cheese
• 1/2 cup chopped scallions
• 1 doz. large corn tortillas
• 1/2 cup sliced black olives

PREPARATION:

Barbecue or broil the chicken breasts, let cool and shred or
slice into julienne size pieces. Slice roasted peppers into
julienne size pieces. Pinch roasted garlic from cloves and set
aside.

Warm the tortillas until they are soft and pliable.

ASSEMBLY:

One at a time, spread a tortilla with the roasted garlic paste.
On one side of the tortilla, place a portion of shredded chicken, roasted peppers, olives, and about a tablespoon of Monterey jack cheese. Gently roll up the tortilla and place in a 12 cup baking dish or non-stick baking pan. Repeat for all 12 tortillas. Pour the enchilada sauce over the enchiladas, and evenly spread the cheddar cheese on top. Bake uncovered in a pre-heated 325 degree for 25 minutes. Remove from oven and sprinkle the chopped

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Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican,
Italian, Low Carb, Diabetic, cookies, and much more.
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Thanks for reading everyone,
~~Peggy And That Wacky Quacky,Georgette!
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