Recipe of the Week
Smoked Chicken Enchiladas
October 28, 2010

I developed this recipe as a way to use up leftover smoked chicken and turkey. We enjoyed it so much that we frequently smoke pieces of chicken just to make this recipe.

*1 Cup of shredded smoked chicken
*1 ear of grill/roasted corn kernels removed
*2 Tablespoons finely chopped fresh parsley
*1 ¼ Cups shredded cheddar or your favorite Mexican mixture cheese
*1 banana pepper finely chopped
*2 Tablespoons finely chopped red bell pepper
*1 Can cream of chicken soup
*1 Can Rotel tomatoes with chilies undrained
* ½ Can red or green enchilada sauce
*8 ounces sour cream
*2 Tablespoons taco seasoning
*1 teaspoon chili powder
*1 teaspoon cumin
*1 teaspoon dry oregano
* ¼ teaspoon red pepper flakes
*1 Tablespoons extra virgin olive oil (EVOO)
*Kosher salt
*Cracked black pepper
*Canola oil
*6 small corn tortillas

Sauté the banana pepper and red pepper in EVOO. Season the peppers with salt and pepper to taste. When finished, drain the peppers and place them in a mixing bowl.

Add the shredded chicken, corn, parsley and ¾ cup of the shredded cheese.

In a small pan over medium heat, prepare the sauce by combining the cream of chicken soup, Rotel tomatoes with chilies and the sour cream. Add the taco seasoning, chili powder, cumin, oregano and red pepper flakes to the sauce. Stir occasionally while the sauce is heating. When the sauce is hot, remove it from the heat and set aside allowing it to cool. Add ¾ cup of this sauce to the shredded chicken mixture. The rest of the sauce can be frozen for later use.

Pour ½ inch of canola oil in a frying pan and heat over medium high heat. When ready, wilt the corn tortillas in the hot oil. This is accomplished by briefly frying the tortillas until they just start to bubble. This will take approximately 10 seconds. Remove the tortillas from the oil and immediately dry with paper towels. Let them sit until they are cool enough to handle.