Recipe for Week #2

Chicken & Red Pepper Enchiladas

Enchilada Ingredients:

2 Tbsp. olive or vegetable oil

1 Pound skinless chicken breasts, cubed

1 Red bell pepper, seeded and diced

1 White onion, diced

2 Garlic cloves, minced

2 tsp. Chili powder

1 tsp. black pepper (or to taste)

Cooking Spray

6-8 Flour tortillas

1 Cup grated cheese (whatever kind your family likes)

 

Sauce Ingredients:

1 can (15 oz) tomatoes sauce

1 ½ cup chicken broth

3 Tbsp. white flour

1 leek, chopped

1 garlic clove, crushed

1 tsp. fine granulated sugar

1 dash cayenne pepper

 

Directions:

Coat the bottom of a rectangular baking dish with cooking spray.

Begin cooking enchilada fillings, starting with the chicken in a pan with olive oil.  Part way, add the vegetables (pepper, onion, & garlic).  Add the seasonings.  Sauté until chicken is cooked and vegetables are almost tender. 

Combine all the sauce ingredients in a small saucepan.  Bring to a boil, stirring constantly.  Cook on high, continuously stirring, for 20 minutes until thickened. Spoon the filling mixture along the center of each tortilla.  Roll the tortillas and place them seam-side down into the baking dish.  Put tortillas side-by-side in a single layer across the dish.

Pour the sauce over the tortillas.  Then sprinkle the cheese on top.

Cook at 350 degrees for 20-25 minutes.

Serve immediately, along with your toppings of choice (such as sour cream and guacamole).