CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
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Jamila Yussif
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The chicken was tender and flavorful, and the calabacitas were a great addition.
Amien Gafieldien
[email protected]I followed the recipe exactly and the enchiladas turned out great! My family loved them.
wade irvin
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Nature Katt
[email protected]I love the combination of flavors in these enchiladas. The chicken is perfectly seasoned and the calabacitas add a nice sweetness.
Raj Gopali
[email protected]These enchiladas were easy to make and turned out great! I'll definitely be making them again.
Debra Richardson
[email protected]I've made this recipe several times and it's always a winner. The chicken is always tender and juicy, and the calabacitas add a nice flavor and texture.
Andrew Falcon
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Grace Narteki
[email protected]These enchiladas were amazing! The chicken was perfectly cooked and the calabacitas were a great addition. I will definitely be making this recipe again.
jacob epps
[email protected]I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and flavorful, and the calabacitas are a great way to get some extra veggies in.
Qari Umar Abdullah Abbasi
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the calabacitas were a delicious and healthy addition. I will definitely be making this recipe again.