Recipe: Chicken and Mixed Pepper Enchiladas, Avocado Black Bean Salad and Lime Cream Drizzle

CHICKEN AND MIXED PEPPER ENCHILADAS WITH AVOCADO BLACK BEAN SALAD AND LIME CREAM DRIZZLE



4 chicken breast halves, boneless and skinless, cut crosswise into 1/4-inch strips
2 tbsp vegetable oil, divided use
1 red bell pepper, diced
1 poblano pepper, diced
1/2 cup diced Spanish onion
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1 tsp salt
1 tbsp chopped fresh cilantro
1/2 tsp adobo sauce
1/2 cup frozen corn
12 flour tortillas (6-inch size)
1 (10 oz) can can enchilada sauce
1 1/2 cups grated quesa Blanca cheese
3 tbsp chopped cilantro for garnish
Avocado Black Bean Salad (for serving, recipe follows)
Lime Cream Drizzle (for serving, recipe follows)

Preheat oven to 350 degrees F.

In a saute pan, heat one tablespoon vegetable oil over medium heat. Add chicken strips and saute until browned. Remove from pan and reserve.

In same pan, add second tablespoon of oil and heat. Add red peppers, poblano pepper, onion, cumin, chili powder, paprika and salt. Saute until vegetables are soft, about 5-6 minutes. Add cilantro, adobo sauce, and corn. Stir to heat through.

Spray a large oven proof baking dish (or two medium-sized dishes) with non-stick cooking spray. Spoon about 1/4 cup chicken mixture onto each tortilla, roll, and place in pan. Repeat with remaining tortillas. Enchiladas should be placed tightly in pan. Pour enchilada sauce over tortillas. Sprinkle with grated cheese.

Place in heated oven and bake until cheese is melted and Enchiladas are heated through, about 20-25 minutes.

TO SERVE:
Serve 2 enchiladas per person. Drizzle with Lime Cream and garnish with chopped cilantro. Serve Avocado Black Bean Salad on the side.

AVOCADO BLACK BEAN SALAD

2 ripe avocado, halved, pit removed, and diced
16 cherry tomatoes, quartered
2 tbsp olive oil
1 (15.5 oz) can black beans, drained and rinsed
3 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp chopped fresh cilantro

Make Avocado Black Bean Salad by combining all ingredients in medium bowl. Stir gently and reserve.

LIME CREAM DRIZZLE

1/2 cup sour cream
2 tbsp fresh lime juice

Make Lime Cream Drizzle by combining sour cream and lime juice in a small bowl. Reserve.

Makes 6 servings, 2 enchiladas per person
Source: the National Chicken Council