Tequila Lime Chicken Enchiladas ...Delicioso!!

The last few weeks I've spent a lot of time on the phone with friends and family. One of those friends is Melissa from Have You Seen My Sanity. Not only has she kept me sane with feeding my Wii Animal Crossing obsession. I tell you...that game is SO relaxing and addictive! We started hooking up our Wii's to let our kids play together but it ended up that we kept each other up late at night time traveling, planting fruit trees, and making our towns super fabulous! Okay, well my town is rockn' sweet...hers...totally ghetto! My Mii has started carrying pepper spray for protection when she ventures into WildPark. So okay yawl have no idea what I'm rambling about...which means only on thing...I rock and you don't. 

Anyway, I'll stop my yammering and get on with this AMAZING recipe. Mel as I call her also makes my stomach growl with all her cooking! Seriously, we live on opposite sides of the county and still I swear I can smell her cooking through the phone...she conned me into making my own salsa...my own Mexican rice and yes my OWN enchiladas. So you know me. I'm totally a southern lady. Spanish, Tex-Mex, south western, and Mexican are some of my all time favorites but I've never really attempted making these dishes at home. Well nothing more than the standard fajitas or Mexican lasagna. And yes...go ahead and slap me....(most was from a can). On my wish list for Mothers Day is Gloria's book Foods and Flavors Of San Antonio. 

Thanks for the inspiration Mel...both in the kitchen and in the heart. 

Tequila Lime Chicken Enchiladas

3 boneless skinless chicken breast

1/4 cup of Tequila

1/4 cup of lime juice

1 teaspoon grated lime peel

1/2 cup salsa

salt and pepper to taste

2 Tablespoon olive oil

1 cup of shredded Mexican cheese

1 cup of shredded cheese for topping

Tortillas (corn or flour)**

Cut chicken breast into small pieces and place in a bowl. Add tequila and lime juice and let sit in refrigerator for 30 minutes. Heat olive oil in large skillet on medium high heat. Saute your chicken until cooked completely and browned slightly. Add remaining ingredients and continue to saute until chicken for 2 more minutes. Set to the side.

Assemble the your enchiladas with the chicken and cheeses. Roll and place side by side in a deep baking dish. Cover with desired amount of sauce and then top with remaining cheese. Let bake in a 375 degree oven until bubbly and cheese is melted. ENJOY!

**If you are using flour tortillas, let your enchiladas bake sauce free for 15 minutes. This will prevent them from getting soggy in the oven when the sauce is added. 

Simple Enchilada Sauce

makes 4 cups

1 Tablespoon olive oil

4 Tablespoons Flour

1 Tablespoon Cumin

1 Tablespoon Paprika

1-1/2 teaspoon minced garlic

1 Tablespoon Chili powder

4 cups of chicken or beef stock

1/2 cup of tomato sauce

1/2 cup of salsa

Saute oil, flour, and spices in a large sauce pan and make a roux.  Whisk frequently to break up and flour. Your roux should be thick and bubbly. Add stock, sauce, and salsa and let simmer of medium heat, stirring frequently until thickened and smooth.