SANTE FE CHICKEN ENCHILADAS

By LindaW1955

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup salsa
• 2 TBS olive oil
• 2 TBS tequila
• 2 TBS lime juice
• 2 cloves garlic, minced
• 3 slices red onion, 1/4" thick
• 1 large green bell pepper, halved
• 2 TBS vegetable oil
• 5 TBS butter, divided
• 4 oz can green chiles, chopped
• 1/4 cup all-purpose flour
• 1 TBS chili powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cup shredded monterey jack cheese, divided
• 8 -6 " flour tortillas

Details

Servings 8

Preparation

Step 1

1. 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".
2. Remove chicken from marinade. Heat oil in skillet, brown chicken. Remove from heat, let cook, chop in small cubes (Alternately, poach, cool and shred)
3. Remove onion and pepper from marinade, reserving marinade. Chop onion and pepper. Melt 2 T butter in skillet and saute onion and pepper until softened. Place in a bowl, stir in chicken and green chiles, set aside.
4. Melt remaining 3 TBS butter in pan, blend in flour, chili powder, coriander and cumin. Whisk in chicken broth. Cook, stirring constantly until sauce boils. Remove from heat, stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.
5. Oven at 350 degrees. Place reserved marinade in skillet and heat to simmer. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortills and arrange seam side down in 13x9x2 pan. Drizzle remaining cheese sauce and any remaining marinade over tortillas. Sprinkle remaining 1 cup cheese over top. Bake uncovered about 25" until hot.