Victoria Special Recipes

SERVES 2
Ingredients:
Chicken breasts, cut into strips 10 oz.
Salt .05 oz.
Chili powder .03 oz.
VICTORIA Garlic powder.05 oz.
Onions, sliced 1 ½ oz.
Peppers, Poblano, sliced 1 ½ oz.
VICTORIA Chopped Garlic, ¼ oz.
VICTORIA Roasted Garlic Sauce 6 oz.
Water 3 oz.
Chili powder .3 oz.
VICTORIA Red Wine Vinegar .1 oz.
Sugar .15 oz.
Corn tortillas 6
VICTORIA Olive Oil as needed
Jalapeno Jack cheese, shredded 4 oz.
Scallions, chopped 1 ½ oz.

Directions:
Marinate chicken with salt, chili powder and garlic for one hour.
Heat the oil in a pan and sauté the chicken until golden brown. Remove from pan.
In the same oil, sauté the onion, poblano peppers and chopped garlic until translucent.
Add the Roasted Garlic Tomato Sauce, chili powder, water, red wine vinegar and sugar. Simmer until a spoon coating consistency is achieved.
Remove ¼ of the sauce from the pan and reserve on the side.
Add the chicken to the sauce in the pan and reheat.
Dip the corn tortilla into pan with hot oil for one second to heat. Do not let them get crispy.
Fill the corn tortilla with the chicken. Roll and place enchilada into a pan. Continue with remaining tortillas.
Pour the reserved sauce over the enchilada and sprinkle with cheese. Bake in a 350°F oven until the cheese is melted.
Sprinkle with the chopped scallions.