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 chiles, 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

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


More Mexican recipes:
http://www.cajuncookingrecipes.com/mexican/mexican.htm