2 1/2 ounces chicken enchiladas
1/2 pound whole chicken or vegetable
1/2 onion, chopped
1/2 teaspoon cider vinegar
1/2 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in Roasted Almonds or Pam cooking dish. Pour in oil and green onions. Add chicken and brown on all sides.
Place onion in roasting dish. Cook over medium heat people about 3 minutes on each side, stirring occasionally, until tender. Remove chicken and pour wine mixture over top.
Shape chicken into round shape. Place on warm plates. Cover tightly with foil and bake for 20 minutes.
Remove foil and bake for 5 minutes (press silver foil over top to keep it from browning).
Remove foil and turn chicken/enchileza several times. Pour juice into roasting dish and throw some chopped garlic and chili pepper into pan. Bake uncovered for 20 minutes and allow to cool.
Roast uncovered uncovered for 40 minutes, turning chicken every ten minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and place enchilada side down in roasting dish. Cover loosely with foil and cook uncovered for 20 to 30 minutes (buns will be sticky). Remove foil and continue cooking for 5 to 6 minutes (buns will be crisp).
This was the first time I had used blackened chicken breast but it worked pretty good. I would suggest making the chicken pieces quite small as they take quite a bite out of the dish. My wife is definitely going to love this recipe as it is quite simple and tasty.
made a few changes, didn't have corn and added shredded Capers, this was very good
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