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2 marinated boneless, skinless chicken breasts
1 large red bell pepper, roasted
2 Poblano chilies, roasted
3 Jalapeno peppers, roasted
1 head of garlic, roasted
12 oz. canned Rosarita 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
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]
Mix marinade ingredients, and marinate chicken breast for one hour.
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.
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 scallions on top and serve with Mexican rice, refried beans and a tossed green salad.
Recipes serves 4-6