All-American Chicken Enchiladas

A twist is added to this classic Mexican dish with an assortment of spices including cayenne pepper, paprika, cumin and garlic.

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Ingredients:

• 1 package chicken tenderloins
• 1 package boneless chicken thighs
• 1 package shredded mozzarella cheese
• 1 package shredded cheddar or Mexican-blend cheese
• 1 bottle Chiptole Tabasco sauce
• Cayenne pepper
• Chili powder
• Salt
• Pepper
• Garlic powder
• Paprika
• Cumin
• Fresh minced garlic
• 6 Anaheim peppers
• 1 red bell pepper
• 1 large onion
• 1 bunch cilantro
• 1 bunch green onions--for garnish
• 1 can sliced black olives--for garnish
• 1 container sour cream--for topping
• 1 package tortilla chips--for garnish
• 1 8 oz package cream cheese
• 5 15 oz cans tomato sauce
• 1 24-package corn tortillas
• 1 jalapeno or 1/2 small can jalapenos

Method

Preheat oven to 325 degrees. Place chicken in baking dish; season with 2 Tbsp chili powder, 1 Tbsp paprika, salt, pepper and 1/3 bottle Tabasco. Cover with aluminum foil or use a roasting bag. Bake 1 1/2 to 2 hours, or until chicken is falling apart. While chicken is baking, dice all peppers and onion. Cook in 2 Tbsp oil. Dice cilantro; season pepper mix with 2 teaspoons cumin, 2 Tablespoons chili powder, fresh garlic, 2/3rds of the cilantro, and 2 teaspoons garlic powder. Reserve remaining cilantro and 1 1/2 cups of the pepper mix for chicken later. Add 5 cans tomato sauce; simmer 10 min. Then puree; simmer until chicken is done. Finish chicken on top burner on low, pulling apart the meat until shredded and juice is 90% cooked away. Add cream cheese, remaining pepper mix and cilantro. Stir well. Build your enchiladas, pop in oven to melt cheese. Garnish with chips, sour cream, diced green onions and sliced olives, and serve.

Notes: Add water to sauce if is too thick after it's pureed, or add your favorite salsa to control how hot you like them.

Number of servings: 24+

Submitted By: greg lowrey
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