Chicken Enchiladas

Last night’s dinner.
My favourite version of Chicken Enchiladas.

I made the enchilada sauce before leaving for work yesterday morning. Roasted a couple of bone in chicken breasts after I got home. I made a fresh salsa from our own tomatoes. Matt cooked a pot of pinto beans in the Breville Pressure Cooker.

Dinner came together quickly.
Just had to pull apart the chicken breast, toss with a little of the enchiladas sauce. Dip corn tortillas into the sauce and fill with the chicken. Top with lettuce and tomatoes from the garden. Sliced onion and cheese. The pinto beans were topped with a little of the salsa and dinner was served.

I love this dish so much, and since I still have one of the roasted chicken breasts, and enchilada sauce and beans leftover, I might have the same thing again for dinner.
Enchiladas Sauce
1/2 white onion
1 garlic clove
2 or more dried peppers
1 can tomatoes
chicken broth
REmove seeds from peppers. Break into small pieces. Saute peppers with onions and garlic in a little
olive oil. Until fragrant. Add chicken broth and pureed tomatoes. Season with salt, pepper, oregano
and cumin. Simmer for at least one hour. Use a stick blender to puree. Strain and serve over enchiladas.

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