Santa Fe Chicken Enchiladas

Course : Chicken
Serves: 8
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4 medium skinless boneless chicken breast halves
3/4 cup salsa hot or mild
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons tequila
2 cloves garlic -- minced
3 slices red onion -- 1/4-inch thick
1 large green bell pepper -- halved
2 tablespoons vegetable oil
5 tablespoons butter -- divided
4 ounces green chilies -- chopped
1/4 cup flour
1 tablespoon chili powder
1/2 teaspoon coriander
1/2 teaspoon cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded monterey jack cheese -- divided
8 tortillas flour tortillas 6 inch

Preparation / Directions:

In a large food-storage bag, place chicken, salsa, olive oil, lime juice, tequila, garlic, onion slices and pepper halves. Marinate in refrigerator at least 2 hours, turning every 30 minutes. Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cool, then chop into small cubes. Remove onion slices and pepper halves from marinade, reserving marinade. Chop onion and pepper. Melt 2 tablespoons of the butter; saute onion and green pepper until softened. Place in a bowl; stir in chopped chicken and green chilies. Set aside. Melt remaining 3 tablespoons of the butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and the 1/2 cup of cheese. Stir 1/2 cup sauce into chicken mixture. Preheat oven to 350 degrees. Place reserved marinade in skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9-by-13-by-2-inch pan. Drizzle remaining cheese sauce and boiled marinade over tortillas. Sprinkle with remaining 1 cup cheese. Bake, uncovered, about 25 minutes or until hot. 8 servings.

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