Tuesday, March 2, 2010

Cheesy Chicken Enchiladas

1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow onion, chopped
1 carrot, peeled and grated
2 jalapeño peppers, seeded and chopped
6 cloves of garlic, chopped
1/2 inch piece of ginger, peeled and grated
1 16 oz can vegetarian refried beans
1 packet taco seasoning(mild, hot or spicy)
1/4 cup salsa
1 large can of enchilada sauce
Mexican Cheddar Jack shredded cheese
A lot of 6 inch flour tortillas
1.25 lbs ground chicken
olive oil

Heat oil in heavy skillet pan, add peppers (red, green and jalapeño), onion, and carrot, stir for about 5 minutes

Add garlic and ginger, cook for about 5 minutes.

Add ground chicken, cook until done. Add refried beans. Stir until beans are well mixed in.

Add taco seasoning and salsa, stir until well mixed.

Spread some enchilada sauce on the bottom of a baking dish.

Place two large spoonfuls of mix into a flour tortilla, sprinkle generously with cheese, roll up and place in baking dish. Repeat until baking dish is full. You can save left over mix to make another fresh batch later.

Pour enchilada sauce over the rolled enchiladas. Cover liberally with cheese. Bake uncovered in 400 degree oven for about 10 minutes, or until cheese is melted.

Voila! Delicious!


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