Kokopelli's Kitchen
Flavors of the SouthwestChicken Enchiladas
This recipe was sent to us from Matt Pargeter in San Antonio, Texas! He & his family were introduced to our salsa through a hamper of food they won at a silent church auction. Thanks Matt!
1 package prepared Kokopelli's Kitchen Black Bean and Corn Salsa
1 package Morningstar Farms Veggie Chicken Strips
4 Tbsp. fat free yogurt
1 tsp. chipotle powder
9 fresh corn tortillas
A couple handfuls of shredded sharp cheddar cheese
Put a couple tablespoons of oil in a small skillet and cook veggie chicken strips 2-3 minutes (if using real chicken strips, cook until just slightly golden brown); remove from skillet and place on paper towels. Mix yogurt and chipotle powder together in a small bowl. Put 2-to-3 strips of chicken on each of the corn tortillas, top with a dollop of the chipotle yogurt mixture, and sprinkle with cheddar cheese. Place enchiladas in a baking dish and pour the prepared black bean and corn salsa on top. Sprinkle with more cheddar cheese to cover. Bake in a pre-heated 350 degree oven for 10 minutes; cheese should be melted and the edges of the tortillas should be crisp. Serve immediately and enjoy! Serves 3.
NOTE: Unless you have made your tortillas from scratch, you will need to soften. The easiest way to soften a tortilla to simply heat it in the microwave for 20-25 seconds on high heat. Place it on top of a napkin or paper towel to absorb any moisture that is released.
Or, if you used your cast iron skillet for your chicken and want to continue the workout.....Add a teaspoon of oil to the hedium-hot pan. Place a tortilla in the pan and as the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil. Continue to flip every 10-30 seconds until the tortillas begins developing air pockets (about 1 minute). If you prefer, omit the oil and just heat the tortillas on the skillet without it.
