ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Drunken Chicken Enchiladas
(Chicken marinated in Tequila for a South of the border taste sensation! )

Ingredients

2 boneless, skinless chicken breasts

1 large red bell pepper, roasted*

2 Poblano chiles, roasted

3 Jalapeno peppers, roasted

1 whole head of garlic, roasted

1 (12-ounce) can Rosarita Enchilada Sauce

1 (8-ounce) package grated Monterey Jack cheese

1 (4 ounce) package grated Cheddar cheese

1/2 cup chopped scallions (including green tops)

12 large corn tortillas

1/2 cup sliced black olives

Marinade for Chicken Breasts

1 ounce Tequila

1 tablespoon corn oil

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon pepper

1 teaspoon lime or lemon juice

1 teaspoon cayenne pepper (optional)

Directions

Grill or broil the chicken breasts. Cool and shred or slice into julienne size pieces.

Roast all the peppers and the head of garlic.

When roasted peppers are cool, cut into julienne size pieces.

Pinch roasted garlic from cooled individual cloves and set aside.

Warm the tortillas until they are soft and pliable.

Assembly

One at a time, spread a tortilla with the roasted garlic paste.

On one side of the tortilla, place a portion of shredded chicken, roasted peppers, olives, and about a tablespoon of Monterey jack cheese.

Gently roll up the tortilla and place in a 12 cup baking dish or non-stick baking pan.

Repeat for all 12 tortillas.

Pour the enchilada sauce over the enchiladas, and evenly spread the cheddar cheese on top.

Bake uncovered in a pre-heated 325 degree for 25 minutes.

Remove from oven and sprinkle the chopped scallions on top and serve with Mexican rice, refried beans and a tossed green salad.

Serves 4-6