Chris Prosperi’s Chicken, Bacon and Cheese Enchilada

Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.

This recipe, originally developed by a friend of Chris Prosperi’s from Mexico, includes a surprise ingredient. Two tablespoons of peanut butter amps up the sauce’s creaminess and adds a slightly sweet umami note guests will be hard-pressed to identify (though, for safety, never keep nut ingredients or any allergen a secret!).  The sauce is nuanced, uniquely flavored, and wildly delicious. These enchiladas are exactly what party food should be.

Photo: Annie/Flickr, creative commons

Chris Prosperi’s Chicken, Bacon and Cheese Enchilada

Votes: 7 Rating: 4.57 You: Rate this recipe!

Print Recipe

• CourseMain course
• CuisineMexican

Servings

10 people

Servings 10 people

Chris Prosperi’s Chicken, Bacon and Cheese Enchilada Votes: 7 Rating: 4.57 You: Rate this recipe! Print Recipe CourseMain course CuisineMexican Servings 10 people Servings 10 people

Ingredients

For the enchiladas

• 10 8-in flour tortillas (you could substitute corn tortillas, if you like)
• 2 cups shredded cooked chicken
• 3-1/2 cups shredded cheddar and Monterey jack mix
• 4 plum tomatoes cut in half-length wise and sliced (2 ounces)
• 10 strips crispy bacon

For the enchilada sauce

• 2-1/4 ounces Ancho Chili dried (about 4 med. chilies)
• 6 cups warm water
• 2 tablespoons ground cumin
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 2 tablespoons peanut butter
• 2 teaspoons corn starch
• 1 teaspoon water

Servings: people

Instructions

1. Soak chili in the 6 cups water for 5 minutes.
2. When slightly softened pull tops off chili and remove seeds this can be done by filling the pepper with water and then pouring out the seed with the water.
3. Place seeded chili in pot with strained water and boil on high heat for 15 minutes.
4. The chilies are ready when you pick up with a fork and they fall back into the water.
5. Strain and reserve cooking liquid.
6. Place peppers in blender with 2 cups of the cooking liquid and puree.
7. Add cumin, garlic powder, salt, and peanut butter and puree a little more.
8. Return to pot and bring back to simmer and thicken with cornstarch and water slurry. Set aside.

Assemble to enchiladas

1. Lay out tortilla and place ¼ cup cheese in center, the desired amount of shredded chicken (divide the 2 cups into 10 equal parts, or make some enchiladas with and some without the chicken), and top with 4 slices of tomato and 1 slice of bacon.
2. Roll bottom up then fold in ends and continue to roll.
3. Arrange in a 9 x13 baking pan and pour a little sauce over the top of each enchilada making sure you coat the whole top.
4. Pour in rest of sauce and top with remanding 1 cup cheese.
5. Cover with foil and bake in 350 degree oven for 25 minutes.