Chicken Enchiladas with Roasted Red Pepper Sauce
This is one of the first dishes that Mark made for me when we were first dating. I think he was trying to impress me, obviously, it worked.
These are a little different than your typical enchiladas, you don't dip the tortillas in the sauce, and you don't use normal enchilada sauce. I suppose you could substitute things and make it more traditional, but this is the way Mark makes it for me, and I love it!
We usually begin the meal with homemade guacamole, Roasted Tomato Salsa and fresh tortilla chips (preferably fresh from El Indio here in San Diego).
Chicken Filling Ingredients:
2 cups cooked, shredded chicken
1 medium onion, diced
1 cup chopped mushrooms
4 oz. queso fresco cheese
1 jalapeno pepper, seeded and chopped
1/4 cup fresh chopped cilantro
1/2 cup Roasted Red Pepper Sauce
1/4 cup olive oil
Salt and pepper to taste
Preheat oven to 375 degrees.
In a large skillet, saute onions, serrano pepper and mushrooms in olive oil with a pinch of salt and pepper. Saute until onions are soft.
Transfer mixture to a medium bowl and combine with chicken, cheese, cilantro and about 3/4 of the red pepper sauce.
To assemble, heat corn tortillas just enough to soften. Spoon 2 to 3 tablespoons of chicken mixture down the center of each tortilla. Roll into thirds and place seam side down in a lightly oiled 9 by 13 inch baking dish.
When all the tortillas are assembled, pour the remaining sauce over the top and sprinkle with extra cheese. Bake in oven at 375 for about 20 minutes until heated through and the cheese is melted.
Serve with pinto or black beans and Spanish Rice, garnish with fresh sliced avocado and cilantro.