Enchiladas and Okra

I first had these Enchiladas on a girls weekend up in Vail, Colorado back in March. My friend Desiree made them for us and we devoured them. We were in heaven!! She was kind enough to share the recipe and I have made them several times since then. They are such good comfort food and are relatively easy to make. I added roasted okra to the side it seemed to complement the dish well. I bought more okra today at the farmer’s market, so I will be roasting mine again soon!

Chicken Enchiladas
Serves 6
1 chopped medium onion
1 chopped green or red pepper
1 hot pepper, such as jalpeno
4 tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers
1 teaspoon coriander 
1/2 teaspoon salt
1/4 cup of flour
2 ½ cups chicken broth
1 cup sour cream
1 ½ cups shredded jack cheese
12 6-inch tortillas

Preheat Oven to 350*. In a large saucepan, melt 2 tablespoons of butter, then add onions and peppers and cook until tender. Combine onion mixture in a bowl with chicken and green chilies and set aside. 

In the same saucepan, melt 3 tablespoons of butter over medium heat. When melted, stir in flour, coriander and salt. Whisk in chicken broth all at once and cook until sauce is thick and bubbly. Cook 1-2 minutes more then remove from heat. Stir sour cream and ½ cup of cheese. Add ½ cup of sauce to the chicken mixture. 

Dip each tortilla into the remaining sauce to soften. Fill each with about ¼ cups of chicken mixture, roll up and arrange in an 13x9x2 backing dish. Pour remaining sauce over everything and sprinkle with the rest of the cheese. Bake uncovered for about 25 minutes.

This dish can easily be made vegetarian by just using cheese and vegetable broth. I recommended roasting your favorite veggies to replace the chicken.

Roasted Okra
1lb fresh okra, cut into 1/2 inch pieces.
2 teaspoons olive oil
1/4 teaspoon red pepper flakes
salt and pepper

Preheat your oven to 400 degrees. Using a rimmed baking sheet, spead all the okra evenly. Toss the okra with oil and spices and roast for about 20-25 minutes.



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