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Roasted Eggplant And Chicken Enchiladas And Tomato Salsa

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An Adagio™ eggplant has a very tender skin, creamy texture and ability to soak up flavor like a sponge. And Concerto™ tomatoes provide a candy-like flavor that makes this salsa sing.
Ingredients
  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
  Salt To Taste
  Chopped cilantro 1⁄8 Cup (2 tbs)
  Lime 1 , juiced
Directions

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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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Enchilada
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Servings: 
5
Pamper your family with this extra special holiday feast. See this video to get a little cheesy with these super simple chicken enchiladas and a spicy kick with a flavorful salsa. This impressive video is a must watch, give it a try…….

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