Roasted Eggplant and Chicken Enchiladas and Tomato Salsa
|Baby eggplant||1 , roasted and smashed (Adagia)|
|Chicken||1 Pound, cooked and shredded|
|Mozzarella cheese||2 Cup (32 tbs), grated|
|Corn tortillas||5 Small|
|Grape tomatoes||2 Cup (32 tbs), chopped|
|White onion||1 Cup (16 tbs), diced|
|Mixed hot peppers||1 Cup (16 tbs), seeded and finely diced (Gustoa)|
|Olive oil||2 Tablespoon|
|Chopped cilantro||1⁄8 Cup (2 tbs)|
|Lime||1 , juiced|
1.For the enchiladas, cut Adagio™ eggplants in half and roast in a 375ºF oven until very tender and caramelized (about 30 minutes).
2.Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
3.Warm tortillas in the oven so they become soft and bendable.
4.Roll tortillas with chicken, cheese and Adagio™ eggplant. Cover with more cheese and either bake or microwave until cheese is melted.
5.For the salsa, combine chopped Concerto™ tomatoes, onions and Gusto™ peppers. Add salt, cilantro, olive oil and limejuice.
6.Pour over top baked enchiladas and enjoy.
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Calories 690 Calories from Fat 250
% Daily Value*
Total Fat 28 g43.2%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 98.5 mg32.8%
Sodium 511.8 mg21.3%
Total Carbohydrates 68 g22.7%
Dietary Fiber 14 g56.1%
Sugars 20.2 g
Protein 37 g73.9%
Vitamin A 59.1% Vitamin C 11.4%
Calcium 29.9% Iron 13.3%
*Based on a 2000 Calorie diet