Monday, November 18, 2013

Greek Chicken Enchiladas

My 7 year old suggested Lemon Chicken Enchiladas. I was looking around for some ideas and I decided to keep with the lemon-y suggestion and take it a bit further with a Greek Flair. I  got a red hot deal on chicken legs so I wanted to start with those. You could use breast or any pieces you like.

16 oz plain Greek yogurt*
2 large cloves garlic, minced
2 TB fresh lemon juice
1 tsp lemon zest
1 TB parsley, chopped (fresh is best, but dried is fine too)

Combine all ingredients and allow to mingle for at least 2 hours.

*dont have "Greek" yogurt on hand? Strain regular plain yogurt through a coffee filter for several hours until nice and thick. Stir well. It's not exactly the same, but it is a reasonable substitute

5 chicken legs (about 1.5lbs)
1/4 cup olive oil
juice of 1 medium lemon
zest of 1 medium lemon
1 TB dried oregano
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 350
Place legs(I skinned mine, you can leave it on if you like) in a roasting pan or dish, drizzle with olive oil , lemon juice and sprinkle with zest and seasonings.
Bake for 20 minutes, flip chicken and baste well.
Bake an additional 20 minutes until cooked through, min temp of 165

Remove from pan and allow to cool until easy to handle.

Pull all the meat off the bones and shred well.

Remaining ingredients:

1 cup broccoli florets, chopped into small pieces
1/4 cup sweet onion
1 TB fresh lemon juice
Feta Cheese
banana peppers

12 corn tortillas
oil for frying

Combine shredded chicken with the broccoli florets, onion and lemon juice, add in 1/3-1/2 cup of the yogurt sauce and mix well. Set aside

(Preheat oven to 350 if you made your chicken earlier)

In a deep wide pan heat a few TB of oil. One at a time fry corn tortillas 3-4 seconds per side. Add more oil only as necessary, drain tortillas on paper towels and cover to keep warm.

Take the warm tortillas and add a few TB of filling, a sprinkle of feta and a few banana peppers. Carefully roll up and place seam side down in a greased baking dish.

Repeat with remaining tortillas and fillings.

When you have finished rolling, pour/spread remaining yogurt sauce over the top. Sprinkle generously with more feta. Cover pan with foil and bake for 30 minutes.

Uncover and bake 10-15 minutes more.

Allow to set for 10 minutes before digging it!

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