Peaches & Peppers: Part 1- Chicken Enchiladas with Chipotle & Peach Salsa

Original recipe by Susan Gouveia

I made this dish “casserole style” for the party.  But if you have the time, you can fry each individual tortilla, add filling & top with the sauce.  A vegetarian version is just as tasty-use butternut squash and potatoes. The chipotle peppers can be very spicy, so you may want to test!  

Chicken Enchiladas with Chipotle & Peach Salsa 

• 1 lb of organic ground chicken
• 1 red, white or yellow onion sliced
• 1-2 cloves garlic
• 1 c shredded cabbage
• 1/2 c grated carrots
• 1 and 1/2 c sweet, ripe peaches (save 1 cup for sauce)
• 2 Tbsp butter
• 1 Tbsp vegetable oil
• salt, pepper, garlic powder
• 12 organic corn tortillas
• 7 oz can of chipotle peppers in adobo sauce
• 1/2 cup organic sour cream
• 1 c sweet peaches
• 2 Tbsp c real maple syrup
• salt, pepper, garlic powder to taste
• 1/2-1 cup Grated cheese of your choice! I personally love goat cheese.

Melt butter/oil in large skillet & sauté onion, garlic, cabbage, carrots until tender. Add  1/2 cup of the peaches and cook for 2 more minutes. I hate doing dishes, so I try to cook chicken at the same time in same pan. I cook chicken on one side, veggies on other.

 Grease 9″ by 13 ” pan with butter/coconut oil. Place 6 tortillas on bottom.

 Salsa/Sauce

Add  chipotle peppers, sour cream, 1 c peaches, maple syrup, salt, pepper & garlic powder to a bowl & blend with hand held mixer or blender. Mix 1/3 of this sauce with the chicken/veggie combo. Save the rest to put on top of dish.

Add cooked chicken / veggie combo  to the tortillas in 9×13 pan. Spread out mixture and add 6 more tortillas to the top. Top with rest of salsa (make sure tortillas are saturated with sauce). Add grated  cheese  of your choice & sliced peppers or cilantro for garnish. Bake, covered,  at 350 degrees for 20-25 minutes. Garnish with cilantro or parsley.

Layer tortillas on the bottom, add filling, top with more tortillas & salsa! Add cheese or no cheese.