1 tablespoon vegetable oil, divided
2 teaspoons dried allspice
1 teaspoon dried sage
2 cups water
1 (3.5 ounce) can chicken broth
1 (8 ounce) package shredded Mexican cheese blend
1/2 cup chopped onion
1/4 cup diced red bell pepper
1 teaspoon garlic powder
salt and pepper to taste
1 pound skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh onion
1 1/2 tablespoons diced green bell pepper
1 cup chopped fresh corn kernels
1 cup sliced fresh mushrooms
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add allspice, sage, water, chicken, cheese and onion; cook over medium heat until chicken is nearly done. Remove chicken from skillet and add to skillet. Cook about 5 minutes or until chicken is completely cooked.
Meanwhile, in a large bowl combine roasted bean, corn, mushroom, bell pepper, garlic powder, salt, pepper and cream cheese. Mix well and spread mixture onto each chicken breast. Spoon cream cheese mixture over chicken breast halves, top with chili sauce and spoon cream cheese on top. Cover and chill completely overnight.
When chicken is cool toss chicken with enchilada sauce and sprinkle with mozzarella cheese. Assemble:
Serve chicken breasts with enchiladas, enchiladas accompanied by tomato sauce, salsa, cream cheese, meat sauce, corn cream and cheese sauce.
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