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Fajita Chicken Enchiladas

Yield: 4 servings

3 cups Enchilada Sauce (see back for recipe)

4 skinless boneless skinless chicken breast halves or thighs

1 medium red bell pepper, cored and cut into thin strips

1 medium green bell pepper, cored and cut into thin strips

1 medium onion, cut into strips

2 tablespoons corn oil

2 tablespoon canned adobo seasoning

Salt and pepper to taste

10 soft corn tortillas (about 6 inches each- do not use small tortillas)

3 to 4 cups combined grated medium cheddar Make enchilada sauce. Set 3 cups aside to use to make enchiladas.

Season and grill the chicken until cooked through. When done, cool slightly then cut into thin strips. Set aside and keep warm.

Sauté the vegetables in corn oil until tender. Season with adobo and pepper. Remove vegetables from pan and keep warm. Set pan aside to use later.

Preheat oven to 350 degrees.

Set the pan the vegetables were cooked in over low heat. If needed, add a little oil to the pan. One by one soften the tortillas in the oil by heating them for 10 to 15 seconds on each, using tongs or a fork to turn them. Tortillas must be very pliable.

To assemble: For each tortilla put some of the chicken and the vegetable mixture in the center and roll up. Tortillas should be well filled. As you fill them, set them into a 13-by-9-inch pan seam side down. Top with 3 cups of the reserved enchilada sauce, then top with cheese.

Bake in preheated oven 30 minutes or until cheese is browned and enchiladas are heated through.



1 cup (2 sticks) butter

1 cup flour

2 cups chicken stock

2 cups water

2 tablespoons chicken or veggie base

2 tablespoons medium-hot chili powder

1 T cumin

1 ¾ cups tomato sauce

Make a roux by melting butter in a medium sauté pan. Gradually whisk in flour and cook 2 to 3 minutes, stirring regularly until a light golden color, whisk in chili powder and tomato sauce. Add water and stock. Continue to whisk until mixture is smooth. Mixture should be thick yet still pourable. Watch mixture as it can easily overflow the pan. You will need 3 cups to make enchiladas. Any remaining sauce can be refrigerated and used within a week. It's good served over eggs or rice.

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