Killer Chicken Enchiladas With Fresh Enchilada Sauce

Killer Chicken Enchiladas:

Ingredients:

12- 6” Tortillas

1 Rotisserie Chicken meat removed and cubed) or 3 Chicken Breasts seasoned and grilled (cubed)

3 cups fresh Roasted Pepper Enchilada Sauce

2 cups Shredded Cheese

Preparation:

Preheat oven to 350 degrees.

In a medium bowl add chicken and 1 ½ cup enchilada sauce. Mix together.

Fill each tortilla with some chicken in sauce and shredded cheese (use half of the cheese). Roll up filled tortilla and place in a 9x11 baking dish.

Spread the rest of the shredded cheese over the filled tortillas. Pour the remaining enchilada sauce over the filled tortillas.

Bake for 30 minutes.

 Top the enchiladas with fresh cut strawberries. Serve immediately with Mexican rice and beans if desired!

Yum!

Roasted Pepper Enchilada Sauce:

Ingredients:

1 can Chicken Broth

¼ cup Onion, chopped

4 oz. Tomatillos, husked, rinsed and quartered

2 Anaheim Chilies

1 Jalapeno Chili, seeded, coarsely chopped

1 Garlic clove, chopped

¼ cup fresh Cilantro, chopped

1 T. fresh Lime Juice

¼ cup Sour Cream

Preparation:

Char anaheim chilies over a gas flame or in a broiler until blackened on all sides, place in foil or plastic bag for 10 minutes; peel, seed and chop coarsely.

In a medium saucepan combine onions, broth, tomatillos, garlic and jalapenos. Simmer until liquid is reduced to about 2 cups or 10 minutes.

Transfer to a blender, cool to room temperature and add remaining ingredients except the sour cream. Blend until smooth, transfer to a bowl and whisk in sour cream. This may be made the day before to cut down on prep time.

* Recipe courtesy of Chef Jonathan Bragg & Laura Muir

Enjoy!