Meats

Chicken Enchilada's

• 8 flour tortillas
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon chopped cilantro
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1 (8 oz) carton sour cream
• 2 cups chicken broth
• 1-2 cups jalapenos, minced (optional)
• 1 cup grated Monterey Jack cheese
• 2 cups chopped cooked chicken breast
• chopped tomatoes and green onions to top

Place tortillas in paper towels and microwave for 30-
40 seconds (until soft). In a saucepan cook
onions, garlic, cilantro, pepper (and jalapenos if
adding) in butter until onion is tender. Stir flour
into sour cream and add to onion mixture.
Stir in broth. Cook and stir until thick
and bubbly. Remove from heat and stir in 1/2
cup of the cheese. Stir 1/2 cup of the sauce
into the chicken. Place about 1/4 cup
filling atop each tortilla, roll up. Place seam side
down into lightly greased 13x9 baking dish.
Top with remaining sauce and cheese. Bake in
350 degree oven for 30-35 minutes or until
heated through. Sprinkle with tomatoes and green
onions.

CHICKEN MADELINE

• 2 tablespoons COLAVITA Extra Virgin Olive Oil
• 2 tablespoons unsalted butter
• 2 thin chicken cutlets (veal may be substituted)
• 2 tablespoons finely chopped scallions
• 1/4 cup dry white wine*
• 1 teaspoon Worcestershire sauce
• Dash of bitters
• Freshly ground pepper to taste
• Chopped fresh parsley for garnish

In a large skillet, heat olive oil and butter. Add the
chicken and saute quickly over high heat on
both sides until cooked.
Lower the heat; add the scallions and wine and stir
well, scraping the bottom of the skillet to
loosen drippings. Add the Worcestershire,
bitters, and pepper. Heat, stirring constantly until
slightly reduced. Pour sauce over the
chicken and sprinkle with parsley.