Roasted Chicken Enchilada Style, everybody’s heard of Tex Mex, but how about Chef Mex!! This is a great spin on chicken enchiladas that is healthy and delish! It’s Finger Lickin’ Good!

Roasted Chicken Enchilada Style

You will need:

• 4 Quartered Chickens
• 2-4 Tbls. Olive Oil
• 1 tsp. Salt and Pepper
• 1 Med. Onion, sliced
• 2 Tbls. Garlic, diced
• 14 oz. Enchilada Sauce
• Black Olives, sliced, for garnish
• 2 Roma Tomatoes, large diced
• 1 Cup Kale, finely chopped
• 15.5 oz. Pinto Beans

1.Sprinkle Salt and Pepper on both sides of each Chicken Quarter.

2. In a large oven safe pan or saute’ pan, heat 2 Tbls. Olive Oil over med-high heat, and add Quartered Chickens to pan.

3. Saute’ the chicken, skin side down. Do not crowd the pan, if you have to do it in two batches, that’s ok! Just do two at a time.

4. If you do split it into two batches, be sure to add an add’l 2 Tbls. Olive Oil to the pan when cooking the second batch.

5. Brown skin side about 4-5 minutes on med-high heat, then flip over and brown the other side. When browned, take chicken out of pan and set aside, leaving the juices in the pan for more flavor for the sauce!

6. In the same pan, add your garlic and onions and saute’ for two minutes, then add the enchilada sauce.

7. Add all of the chicken back to the pan. Be sure it is skin side up, and put in oven at 375 degrees and bake for about 35 minutes, or until the internal temp is 165 degrees.

Roasted Chicken Enchilada Style

8. (OPTIONAL) Turn on your broiler to 500 degrees, and broil for another 5 minutes, until the  internal temp is 165 degrees and the skin is nice and crispy!

9. While chicken is roasting, add 1 tsp. Olive Oil to a sauce pan, add 15.5 oz of pinto beans (or 1 Can of Pinto Beans, if you prefer). Heat on med-high heat for 3 minutes.

10. Take chicken out of oven and remove from pan, but leave the delicious sauce and ingredients for making your sauce.

Now is the time to enhance the sauce!

11. Place the pan with sauce on stove, med-high heat and reduce, about 5 minutes.

12. Time to plate. There will be a bit of fat on the sides of the pan, stir sauce and use the center of the sauce for serving.

13. Plating…Spoon your sauce down first, sprinkle your beans around the entire plate, add your chicken quarter in the middle of the plate, and garnish with tomato, kale and black olives.

Roasted Chicken Enchilada Style – Oooh Yeaaah!

Another Gem and award winning recipe brought to you by

~Chef Greg Reilly

On The Road Eats, LLC

Chef Reilly’s 5 Spoon Review:

Food – 4 Spoons

Ambiance – 4 Spoons (It’s my kitchen, baby!)

Service – 3.5 Spoons

Taste – 4 Spoons (Best Chef Mex I’ve had, Y’all!)

Chef Reilly’s F.A.S.T. Review total avg= 4 spoons!

Another Gem and award winning recipe brought to you by

OTREproductions.com

On The Road Eats, LLC

On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly