I was excited about this recipe because I knew it was something the whole family would like. I didn't take into account the miniscule amount of cayenne pepper. Two teaspoons of that vile spice meant the difference between "it's ok" and "MOM! You are the most awesomest ever! Thank you for working so hard to make us happy! YUM! More please, suh!"
One day, I will win.
2 Tbs olive oil enchilada sauce 2 medium zucchini
1 medium onion 3 cups cooked chicken 1 Tbs olive oil
2 small cloves garlic, minced from previous dinner 1/4 tsp black pepper
2 tsp cayenne pepper (unless you are us) 12 corn tortillas a dash of kosher salt
1/2 tsp cumin 8 oz cheddar cheese shredded
1/2 tsp kosher salt
1/4 tsp black pepper
5 roma tomatoes, cut in half
3 cups chicken or veggie broth
1. Heat olive oil in a large saute pan over medium heat.
2. Saute onions and garlic for 2-3 minutes.
3. Season with Cayenne, cumin, salt and pepper. Stir
4. In a blender or food processor, puree tomatoes with broth until smooth. Add to pan and simmer 8-10 minutes on low.
5.Refrigerate sauce in airtight container or continue with recipe.
1. Mix 1/2 cup sauce with cooked shredded chicken. Set aside.
2. Dip each tortilla in the sauce to soften. Place 1/3 cup chicken in the middle of each tortilla. Roll it up and arrange in baking dish with seam side down. Repeat until all enchiladas are side by side in dish.
3. Evenly cover enchiladas with remaining sauce. Sprinkle with cheese.
4. Bake in oven for 10 minutes or just until cheese is melted.
1. Toss zucchini with olive oil, black pepper and salt
2. Heat pan on medium, then pourin dressed zucchini
3. Saute for 3-4 minutes until warm but not limp. Serve.