So what did you make for Cinco de Mayo? I know I know, that was like a month ago but better late than never. I made these yummy Chicken Enchiladas and the real flavor in this dish, is in the sauce. So if you have leftover sauce make sure to serve it at the table. This is an adapted recipe and I made quite a few changes. I love the subtle lime flavor which pairs really well with the banana peppers. Tart!
1 lb boneless, skinless chicken breasts, cut into 1/2 – 3/4 inch pieces
1 tbsp olive oil
1 medium onion, chopped
2/3 green bell pepper, chopped
3 large button mushrooms, sliced
10 banana pepper rings, diced
3 cloves of garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp sugar
8 oz tomato sauce
8 oz water
1 large tomato, seeded and diced
1 lime, juiced
1 cup feta cheese
1 cup cheddar cheese
1/2 cup fresh minced cilantro
8 (6-inch) soft tortillas
Salt and ground black pepper, to taste
Preheat oven to 400 degrees F.
Combine oil, onion, green pepper and mushrooms in a large pan. Heat over medium heat until softened, 8-10 minutes. Add banana peppers, garlic, chili, cumin, sugar and salt, and cook until fragrant, about 1 minute. Add tomato sauce, water, diced tomato and lime juice. Bring to a simmer and cook 5 minutes. Add diced raw chicken to tomato sauce and simmer covered until chicken is cooked through, about 10-20 minutes. (Chicken can be pre-cooked in a separate pan if desired).
Strain sauce into a small bowl and reserve chicken mixture. Add feta cheese, 1/4 cup sauce and cilantro to chicken mix, stir to combine. Place tortilla on a flat surface and fill with 1/3 cup chicken mix. Roll tightly and place seam-side down in greased baking dish. Pour sauce over rolled up enchiladas and top with cheddar cheese. Place in oven uncovered for 7 minutes, then cover with foil and cook for an additional 10 minutes, or until heated through.
Onions, bell peppers and mushrooms
Source: adapted from Pink Parsley
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