Enchiladas Mediterraneas

Enchiladas Mediterraneas

Enchiladas Mediterraneas 701 648 Mediterranean Bakery & Cafe - Alexandria, Virginia

Mediterranean Enchiladas with Arabic Picante Sauce

Arabic Picante Sauce
2 cups diced tomatoes
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon capers
2 teaspoons brown sugar
2 teaspoons harissa hot sauce
1 tablespoon shatta hot sauce
2 tablespoons butter (1/4 stick)

Mix all the ingredients in a medium-sized saucepan and simmer at medium heat for 5 minutes, then puree and set aside.

Enchiladas Mediterraneas
1 lb chicken, boiled and shredded
1 teaspoon cumin

2 cups shredded lettuce
1 cup shredded mozzarella
Corn or flour tortillas

3 cups (24oz) pureed fava beans
1 cup cooked rice
1 lb goat cheese or feta
1/2 cup water
1/2 cup tomatoes, diced
1/2 cup Kalamata olives, diced
2 tablespoons onion, minced
2 tablespoons fresh cilantro, minced
1 teaspoon lemon juice
1/2 teaspoon Aleppo pepper
1/2 teaspoon salt

Boil the chicken in salted water for approximately 10 minutes, drain and cool. Mix 1 teaspoon of cumin with the chicken while shredding and set aside. Gently mix the fava beans, rice, water, tomato, olives, onion, cilantro, lemon juice, Aleppo peper and salt in a bowl and set aside. In each tortilla, place a heaping teaspoon each of the fava bean mixture, goat cheese, shredded chicken, lettuce & picante sauce. Roll the tortillas as you make them and place on a baking sheet. Cover them with the remaining sauce and shredded mozzarella. Bake at 350 degrees for 20 minutes and serve. Makes approximately 15-20 tortillas.