Recipe - Barbecued Chicken Fajita Enchiladas

1 pound Skinned and boned chicken
thigh meat, cut into One half x
2inch strips
One half cup Dry sherry
One fourth cup Chopped red onion
2 One half tablespoon Tomato paste
1 teaspoon Each chili powder and ground
cumin
1 Clove garlic, crushed
1 tablespoon Vegetable oil
12 Flour (6inch) tortillas
2 cn (10 oz. each) green
enchilada sauce
3 cup Shredded CoJack cheese
Dairy sour cream
Salsa
Stewed or refried beans

from Sizzling Southwestern Cookery by Lisa Golden Schroeder

These enchiladas ave very different from most classic renditions and I
think they're even better!

1. In small shallow baking dish, mix first seven ingredients. Cover and
refrigerate at least 4 hours, stirring occasionally.

2. Heat oven to 350 degrees. In large skillet, heat oil over mediumhigh
heat. Saute chickenmarinade mixture until chicken is no longer pink, about
4 minutes.

3. Wrap tortillas in damp dish towel. In bottom of 13x9x2inch baking dish,
spread Three fourths cup of enchilada sauce.

4. Working with one trotilla at a time (keep others covered), spoon about 2
tablespoons chicken mixture down center or each tortilla and sprinkle with
1 One half tablespoons cheese. Roll tortillas up tightly and place seamside
down in baking dish.

5. Pour remaining sauce over rolled tortillas. Sprinkle with remaining
cheese. Gake uncovered until heated through and bubbly, about 30 minutes.

6. Serve with sour cream, salsa, and beans.

Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 7, 1997