Enchiladas might be might be my favorite food of all time. Especially when super hot and topped with an over-easy egg.
But chile, of any variety, is on the no-go list for Tracie. She’s also a little tired of your mundane chicken dish. I, mighty Chef eli, took to the internet to see if I could satisfy her desire for a more interesting chicken dish and my desire for some tasty enchis. What I came up with was a chicken enchilada with a red pepper sauce (and almond cheese, because, you know: lactose intolerant).
Red Pepper Sauce
*Note: Canned chicken for us = not an option, so I had the chicken breasts cooking in the toaster oven while I was working on the red pepper sauce.
6 large red peppers
~1/4 cup chicken stock
salt, pepper, and whatever other seasonings strike your fancy (or you can have with your diet)
1. Cut peppers into strips and boil until tender.
2. Combine a quarter of the cooked peppers with salt, pepper, seasonings and chicken stock in the blender. Blend.
3. Blend the rest of the peppers, a quarter at a time, into the sauce in the blender.
4. Season to taste.
One of the things Tracie is trying to get me to do is cook more at a time so we have leftovers and I’m not spending an hour and a half every day preparing dinner. Casserole style enchiladas it is.
2 chicken breasts, cooked
corn tortillas, quartered (I used between 12 and 16)
shredded (almond) cheese
red pepper sauce
0.5. Preheat oven to 350 degrees Fahrenheit.
1. Grease the bottom of a 8×8 casserole dish.
2. Pour enough sauce in the dish to coat the bottom.
3. Place tortilla quarters over sauce, slightly overlapping.
4. Chicken > Cheese > Sauce > tortilla. Repeat.
5. End with a layer of cheese.
6. Bake for 20-25 minutes
I was so very happy with the outcome; I’m already thinking about making it again. If you give it a go, let us know how it turned out for you.