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!

Stir Frying Veggies, Meats or Poultry

Roasted Asparagus with Lemon-Oregano Aioli

Roasted Asparagus with

 Lemon-Oregano Aioli

Ingredients:

1 lb. Asparagus, washed and tough ends trimmed.

2 T. Olive Oil

Salt & Pepper to taste

For the Aioli:

1 cup Mayonnaise

1 tablespoon Olive Oil

2 teaspoons chopped fresh Oregano or 1 teaspoon dried.

1 Garlic Clove, pressed

1 teaspoon fresh Lemon Juice

½ teaspoon finely grated Lemon Peel

Preparation:

For Aioli:

Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in a small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD. Can be made 2 days ahead if desired. Cover and chill.

For Asparagus:

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place asparagus spears on baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, toss to coat. Spread in an even layer on sheet. Roast asparagus until tender, about 8 minutes. Arrange on a platter, serve with Aioli sauce to dip asparagus in or serve asparagus as a side dish with aioli drizzled over top.

*Recipe adapted from Bon Appétit 2010 issue by Chef Jonathan Bragg and Laura Muir

Enjoy!

*Suggestion:

If desired, wash and boil artichokes from your bundle and serve with aioli sauce to dip artichoke leaves in as an appetizer!