This is a recipe I made up one day when I was looking for something different for dinner. Luckily for me, it actually turned out and it’s one of my family’s favorites now.
You’ll want to make the enchilada sauce first as it takes longer than the rest of the meal.
· 1 ½ lbs chicken breasts, sliced fajita style
· 1 red bell pepper, sliced fajita style
· 1 green bell pepper, sliced fajita style
· 1yellow or orange bell pepper, sliced fajita style
· 1 small yellow onion, sliced fajita style
· 1 cup frozen corn kernals
· 1 can black beans – rinsed and drained
· ½ t Chili powder
· ¼ t Cumin
· ¼ t Garlic powder
· ¼ t Salt – I prefer sea salt
· ¼ t Fresh ground pepper
· 1 c. grated cheese – preferably cheddar or Colby
· 1 package taco sized flour tortillas
· Enchilada sauce – recipe below
In a large frying pan, combine chicken and veggies. Season when chicken is no longer pink on the outside. Cook until chicken is no longer pink in center and veggies are tender-crisp. Add corn and beans, continue cooking until corn is thawed.
Stir in ½ c enchilada sauce and cook until it thickens slightly. Remove from heat.
Spoon equal amounts of the chicken and veggie mixture onto each of the 8 tortillas and roll them closed. Place them in a 9x13 cake pan. Cover them with the remaining enchilada sauce and top with cheese.
Bake in preheated oven for 20 minutes or until cheese and sauce are bubbling.
Enchilada sauce – I have a few different options based on how much time you have.
· 2 tbsp vegetable oil (authentically you would use lard.)
· 2 tbsp flour
· 2 tbsp chili powder*
· 1/2 tsp cumin
· 1/4 tsp cayenne pepper, or to taste
· 2 cups chicken broth
· 1 8 ounce can tomato paste**
· 1 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp salt
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.
Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in broth. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.
**This is a skeleton recipe. If I have time, I roast peppers onions and tomatoes then blend them together in a food processor and push them through a sieve to remove the tomato skins and seeds. I use that instead of the tomato paste; If you have time it’s appreciably better.
*Use a dark chili powder such as ancho, or use a combination of different chili powders for a more complex flavor, chipotle - ancho - arbol for example.
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Delilah Steele was living the high life. She had a high powered job, a man she loved and nothing was holding her back. When her world, and her trust, is irrevocably shattered by the man she loves, Delilah has no choice but to return to the town she grew up in – and couldn’t wait to leave.
When Delilah’s long-absent father arrives on the scene, she has to figure out how to cope with his presence and desire to be a part of her life. Now Delilah has to learn how to live – and love – all over again. Will her hard knocks past continue to haunt her, or will Aiden Dean, her new boss, break through her tough exterior and show her that forever can be a good thing?