Barbecued chicken fajita enchiladas

1 Servings

Ingredients

Quantity Ingredient
1 pounds Skinned and boned chicken thigh meat, cut into 1/2 x 2-inch strips
½ cup Dry sherry
¼ cup Chopped red onion
2½ tablespoon Tomato paste
1 teaspoon Each chili powder and ground cumin
1 Clove garlic, crushed
1 tablespoon Vegetable oil
12 Flour (6-inch) tortillas
2 cans (10 oz. each) green enchilada sauce
3 cups Shredded Co-Jack cheese
Dairy sour cream
Salsa
Stewed or refried beans
4 minutes.

Directions

from Sizzling Southwestern Cookery by Lisa Golden Schroeder These enchiladas ave very different from most classic renditions - and I think they're even better!

1. In small shallow baking dish, mix first seven ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

2. Heat oven to 350 degrees. In large skillet, heat oil over medium-high heat. Saute chicken-marinade mixture until chicken is no longer pink, about 3. Wrap tortillas in damp dish towel. In bottom of 13x9x2-inch baking dish, spread ¾ cup of enchilada sauce.

4. Working with one trotilla at a time (keep others covered), spoon about 2 tablespoons chicken mixture down center or each tortilla and sprinkle with 1½ tablespoons cheese. Roll tortillas up tightly and place seam-side down in baking dish.

5. Pour remaining sauce over rolled tortillas. Sprinkle with remaining cheese. Gake uncovered until heated through and bubbly, about 30 minutes.

6. Serve with sour cream, salsa, and beans.

Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997

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