Guest Author - Lisa Graf
Winter is peak season for most citrus fruits. Take advantage of the fresh fruits while they are especially flavorful and juicy!
Chicken Enchiladas with Citrus Salsa (serves 4)
Ingredients:
8 corn tortillas
1 1/2 cups milk (can substitute soy or almond work)
1/4 cup unbleached all-purpose flour (can substitute spelt flour)
2 cups cooked and shredded chicken (can substitute cooked black beans or pinto beans for vegetarian enchiladas)
1/2 cup green onions, diced
2 tsp hot sauce
1/4 cup cilantro, chopped
4 cloves garlic, chopped
2 tsp cumin
1 tsp chili powder
3/4 cup shredded cheese, divided (cheddar or monterey jack)
Citrus salsa (see below)
Optional toppings: chopped cilantro, avocado, hot sauce
Directions:
Add milk and flour to a 2-quart saucepan. Whisk together until the milk and flour are well combined. Cook the mixture over medium heat until the mixture thickens and boils. Remove from heat and stir in the chicken, green onion, hot sauce, cilantro, garlic, and 1/4 cup cheese.
Grease a 9 x 11 or 12 x 8-inch baking dish. Spoon about 1/4 cup of the filling down the center of a tortilla. Roll up and place seam-side down in the baking dish. Repeat with the remaining tortillas and mixture. Sprinkle the remaining 1/2 cup cheese over the enchiladas. Bake for 18-20 minutes.
Serve the enchiladas topped with a generous amount of citrus salsa and other preferred toppings. I like to serve the enchiladas with fresh cilantro, diced avocado, and hot sauce.
Citrus Salsa Recipe
Ingredients:
1 1/2 TB olive oil
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeno or serrano pepper, seeded and diced
1/2 red onion, diced
2 TB cilantro, chopped
2 oranges, peeled and coarsely chopped
1 grapefruit, peeled and coarsely chopped
2 limes, juiced
2 tsp hot sauce
1/4 teaspoon salt
Ground pepper, to taste
Directions:
Heat the olive oil in a small skillet over medium heat. Saute the peppers and onion about 5 minutes, or until they are slightly tender. You want the peppers and onion to remain crispy.
Gently stir in the cilantro, lime juice, orange, grapefruit, hot sauce, salt, and pepper. Serve the salsa with enchiladas, grilled fish, or chips and guacamole.
