TJ and Paula made this recipe, Red Chicken Enchiladas, tonight while I attended a meeting. It was pretty tasty and relatively easy to make. It was a recipe that Paula found in Rachel Ray’s magazine from May.

Start by preheating the oven to 450 degrees . While the oven heats up, toss about 1 pound of boneless chicken breasts with 1/2 tablespoon of olive oil. Stir in 1 large chopped green bell pepper and 1 can of fire-roasted corn kernels. Spread on a large, rimmed baking sheet greased with cooking spray. Roast until the chicken is cooked, about 15 minutes and then place the chicken and the vegetables in a bowl. (Note: If you want to make it even easier and faster, use a rotisserie chicken instead and then just cook the chicken-vegetable mixture for maybe 5-7 minutes)

Reduce the oven temperature to 350 degrees . In a medium saucepan, whisk 1 tablespoon of olive oil with 1 tablespoon of all-purpose flour over medium heat until it bubbles, about 2 minutes. Whisk in 1 can of enchilada sauce and 3/4 cup of chicken stock. Increase the heat to high and bring to a boil, whisking, until the sauce thickens, about 1-2 minutes. Stir 1/3 cup sauce into the chicken mixture. Spread 1/2 cup sauce into a 9-by-13-inch baking dish.

Working one at a time, dip 8 6-inch corn tortillas in the remaining sauce, transfer to a plate, fill with the chicken mixture, roll up, and place, seam side down, in the baking dish. Top with the remaining sauce and 1/4 cup (or more if desired) shredded Monterey or Mexican cheese. Bake until the sauce bubbles and the cheese melts, 25 minutes. Sprinkle with some chopped cilantro if you have some on hand.

This was easy and quite delicious!

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