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Grilled Chicken Enchiladas
Salsa
3 ripe tomatoes
3 medium poblano peppers
1 Jalapeno pepper
½ medium red onion
1-bunch scallions
Juice of two limes.
Juice of 1 lemon
Salt
Pepper
Seasoning
2 Salt
1 Black Pepper
1 Paprika
Pinch of clove powder
Enchiladas
Chicken Breasts
Beat chicken breasts flat between sheets of plastic wrap
Remove top layer of plastic wrap and sprinkle seasoning on chicken.
Crush tortilla chips in plastic bag and add thin layer to flattened seasoned chicken.
Add 3 teaspoons of salsa to one end of flattened seasoned chicken with crushed tortilla chips.
Roll flattened seasoned chicken with crushed tortilla chips and 3 teaspoons of Salsa as tight as feasible, keeping bottom plastic wrap out of seams, but holding rolled chicken together.
Glue chicken seam with raw whisked egg and milk mixture.
Place rolled chicken in refrigerator overnight.
Cooking
Preheat grill to 350 degrees.
Oil grill with vegetable or olive oil.
Sprinkle seasoning on seam side of chicken roll.
Place chicken roll, seam side down on grill and season topside.
Repeat for all chicken rolls.
Cook for about 15 minutes turning every few minutes to brown all sides.
Serving
Heat El Paso Enchilada sauce and thicken slightly with cornstarch.
Place chicken enchilada on plate and spoon enchilada sauce on top.
Sprinkle grated cheese on top of sauce.
Sprinkle chopped scallions on top of cheese.
Cabbage Cilantro Salad
1 Red cabbage
1 red onion
1 bunch cilantro
1 bunch of scallions
Chop all ingredients in to large bowl.
Sprinkle generously with dry seasoning mix.
Squeeze juice from 3 limes and 1 lemon into salad and toss.
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