Grilled Chicken Enchilada Recipe

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Ingredients:

Serving

1 small onion
1 tsp chopped garlic (1 clove)
2 tbsp olive oil
1/2 cup ketchup
4 oz tomato paste
1 cup orange juice
1/2 cup white wine vinegar
1 tbsp honey
4 oz jalapeno adobo sauce (available in some supermarkets and specialty food stores)
1 lemon , zest of, only
1 tbsp chopped fresh cilantro
2 tbsp olive oil
1/2 tsp black pepper
1 tsp salt
2 boneless chicken breasts
2 tbsp olive oil
1/2 small onion, diced
1 cup shiitake mushroom (cleaned, diced and sauteed in 1tsp butter until soft)
1 potato (diced and cooked in boiling salted water until tender)
2 chicken legs , poached in salt water , meat removed ( discard bones)
salt & pepper
1 tbsp chopped fresh cilantro
4 corn tortillas
4 tbsp olive oil
4 oz monterey jack cheese, grated
4 oz sour cream

Directions:

To prepare sweet jalapeño sauce:.
In a sauce pot, sauté the onions and chopped garlic in olive oil until translucent, stirring. Add ketchup, tomato paste, orange juice, white wine vinegar and honey to mixture, and cook, stirring, for 10 minutes. Remove from heat and puree in a blender (take care to leave an opening in the lid to allow steam to escape). Return the sauce to the pot and keep warm and pour over chicken and enchiladas.
To prepare chicken breasts:.
Combine the lemon zest, cilantro, olive oil, pepper and salt in a mixing bowl, add the chicken, and toss to coat well. Marinate chicken for 1 hour at room temperature. Meanwhile, preheat a grill to the white coal stage. After one hour marinating, transfer chicken breasts to a cookie sheet lined with paper towel.
Transfer chicken to hot grill and cook for 10-15 minutes, turning once or twice, to cook the meat evenly. Reserve grilled chicken on the cookie sheet while making the enchiladas and sauce.
To prepare enchilada:.
Heat a sauté pan to medium. Add the olive oil, swirl to heat, then add the onions and sauté for one minute, stirring. Add the mushrooms and potatoes, sauté for an additional 3-5 minutes. Then add 1 cup of cooked meat from the chicken legs and sauté for another minute. Season with salt and pepper to taste and then add cilantro. (If you find the filling is a little dry, you can add some low-sodium chicken broth. Reserve over warm.
Brush both sides of each corn tortilla with olive oil and heat in a large sauté pan over warm until tortilla becomes pliable. Transfer tortilla to a cutting board, add a few tablespoons of filling to the center, and roll up like a cigar, to close.
Place enchilada on warm plate, and continue with remaining tortillas and filling until all the ingredients have been used. Slice grilled chicken breast with the grain, and arrange slices on top of enchiladas.
Top with sweet jalapeño sauce and serve with a little grated Monterey jack cheese over the top and sour cream on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2170.71 Kcal (9088 kJ)
Calories from fat	1181.96 Kcal
		% Daily Value*
Total Fat	131.33g	202%
Cholesterol	450.7mg	150%
Sodium	2989.53mg	125%
Potassium	3113.48mg	66%
Total Carbs	120.5g	40%
Sugars	36.71g	147%
Dietary Fiber	15.11g	60%
Protein	127.99g	256%
Vitamin C	110.2mg	184%
Vitamin A	1.2mg	41%
Iron	6.5mg	36%
Calcium	689.4mg	69%

Amount Per 100 g
Calories	165.38 Kcal (692 kJ)
Calories from fat	90.05 Kcal
		% Daily Value*
Total Fat	10.01g	202%
Cholesterol	34.34mg	150%
Sodium	227.77mg	125%
Potassium	237.21mg	66%
Total Carbs	9.18g	40%
Sugars	2.8g	147%
Dietary Fiber	1.15g	60%
Protein	9.75g	256%
Vitamin C	8.4mg	184%
Vitamin A	0.1mg	41%
Iron	0.5mg	36%
Calcium	52.5mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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