Barbecued Chicken Fajita Enchiladas Recipe

• 1 lb Skinned and boned chicken thigh meat, cut into 1/2 x 2-inch strips
• 1/2 c. Dry sherry
• 1/4 c. Minced red onion
• 2 1/2 Tbsp. Tomato paste
• 1 tsp Each chili pwdr and grnd cumin
• 1 x Clove garlic, crushed
• 1 Tbsp. Vegetable oil
• 12 x Flour (6-inch) tortillas
• 2 can (10 ounce. each) green enchilada sauce
• 3 c. Shredded Co-Jack cheese Dairy lowfat sour cream Salsa Stewed or possibly refried beans

1. These enchiladas ave very different from most classic renditions - and I think they're even better!
2. 1.
3. In small shallow baking dish, mix first seven ingredients.
4. Cover and chill at least 4 hrs, stirring occasionally.
5. 2.
6. Heat oven to 350 degrees.
7. In large skillet, heat oil over medium-high heat.
8. Saute/fry chicken-marinade mix till chicken is no longer pink, about 4 min.
9. 3.
10. Wrap tortillas in damp dish towel.
11. In bottom of 13x9x2-inch baking dish, spread 3/4 c. of enchilada sauce.
12. 4.
13. Working with one trotilla at a time (keep others covered), spoon about 2 Tbsp.
14. chicken mix down center or possibly each tortilla and sprinkle with 1 1/2 Tbsp.
15. cheese.
16. Roll tortillas up tightly and place seam-side down in baking dish.
17. 5.
18. Pour remaining sauce over rolled tortillas.
19. Sprinkle with remaining cheese.
20. Gake uncovered till heated through and bubbly, about 30 min.
21. 6.
22. Serve with lowfat sour cream, salsa, and beans.
23. Makes 6 servings.

thigh meat, sherry, red onion, tomato paste, chili pwdr, clove garlic, vegetable oil, flour, green enchilada sauce, cojack cheese dairy

Taken from cookeatshare.com/recipes/barbecued-chicken-fajita-enchiladas-78502 (may not work)