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Receta Tequilda Mushroom Enchiladas
by Monocot

Tequilda Mushroom Enchiladas

Incredible edible tequila enchiladas.
A great mix of booze, chicken, tomato and a hit of spice that makes you want more and more!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1/4 Cup Tequila
  • 4 boneless chicken breasts
  • 2 cups mushrooms
  • 3 tbsp butter
  • 3 cups crushed tomatoes
  • 1 tbsp olive oil
  • 2 small onions - sliced into rings
  • 1 tbsp jalapenos - minced
  • 3 tbsp cilantro - chopped
  • 12 flour tortillas
  • 8 oz cheese - shredded
  • salt and pepper for seasoning
  • Sour Cream for serving

Direcciones

  1. Bring to a boil a pan of salt water and poach chicken until cooked. In a bowl shred the chicken. Add tequila. heat the oil in a skillet and sautee the onions and jalapenos until tender. Add the tomatoes and cook til wilted.
  2. in a separate pan, heat pan on medium, Sautee the mushrooms with the butter with a pinch of salt and pepper til cooked. Add the sauteed mushrooms in with the chicken
  3. Pour the mix into a blender, add cilantro. Blend til smooth.
  4. Preheat oven to 375
  5. Grease large cookie sheet. spread a little of the tomato sauce on the bottom.
  6. Spread tomato sauce on the inside of the torillas, add some chicken and some cheese. and roll into a cylinder. Put on pan. Spread remaining sauce on top. top with remaining cheese.
  7. Bake 15 minutes.
  8. Serve with sour Cream