Chicken and Mushroom-Free Etouffee Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium bell peppers, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped pecans
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Method

1. 1In a large skillet, cook the chicken over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
2. 2Add the diced bell peppers and chopped onion to the skillet and cook, stirring occasionally, until they are tender and lightly browned, about 8 minutes.
3. 3Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. 4In a separate saucepan, whisk together the chicken broth and heavy cream, then bring the mixture to a simmer over medium heat.
5. 5Gradually stir the broth mixture into the skillet with the chicken and vegetables, then reduce the heat to low and let it simmer, stirring occasionally, until the sauce has thickened, about 10-12 minutes.
6. 6Meanwhile, preheat the oven to 375°F and toast the chopped pecans on a baking sheet, stirring occasionally, until fragrant and lightly browned, about 5-7 minutes.
7. 7To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken and sauce mixture down the center, then sprinkle with shredded cheese and roll the tortilla up tightly.
8. 8Place the rolled enchiladas in a baking dish, seam-side down, and pour the remaining sauce over the top, then sprinkle with the toasted pecans and additional cheese and bake, covered with foil, for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes, until the top is lightly browned and the cheese is melted and bubbly.

Nutrition per serving