DATE NIGHT DINNER PEACH SALSA CHICKEN ENCHILADAS




I thought it would be fun to have a guest post from a food blogger to share an easy date night in recipe with us. Through the beauty of the internet I happened upon Grace, of A Southern Grace. She is the sweetest soul and was so kind to share a delicious recipe with us. Her peach salsa chicken enchiladas are perfect for an easy evening of cooking together in the kitchen. Grace herself is a 'Southeastern Bride' and will be getting married this Saturday in Abingdon Virginia. 

From Grace:

My love for cooking and baking was born in my grandma's perpetually hot and steamy kitchen in Floyd, Virginia. At the time, my family raised beef cows and sheep, along with having corn and hay fields. We even did a little dairy farming for a while! My grandma would make lunch for my grandpa, uncle, brothers, and cousins every single day during the summer as they worked on the family farm.  It was always quite a spread. Nothing fancy just farm-raised meat, garden veggies, and her specialty, cast-iron skillet cornbread.  I was usually tasked with making the dessert, and though I began with boxed mixes, I quickly took to starting from scratch. I give my grandma and mom nearly all of the credit in turning me into the cook I am today. While the farm is still going strong today, now it is my fiancĂ© and me spending time in our own kitchen together. I do the cooking and he does the taste testing, sneaking bites when I'm not looking (and even when I am).

Peach Salsa Chicken Enchiladas
Serves 2-4
Ingredients:
  • 4 breasts of chicken (or the tenderloin equivalent)
  • 1 tablespoon taco seasoning mix
  • 1 cup peach salsa, homemade or purchased
  • 3 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 5-6 taco-sized tortillas
  • 1 (10-ounce) can mild green enchilada sauce
  • 1 cup shredded pepper jack cheese
Directions:
Preheat oven to 375 degrees F and lightly grease a 2-quart baking dish or 8-inch square dish.
Sprinkle taco seasoning on both sides of chicken breasts (you can dump the seasoning and chicken into a bag for a more thorough coating, if you want).
Place the chicken into the prepared dish.
In a bowl, combine the salsa, brown sugar, vinegar, and mustard and pour over the chicken.
Bake for 25-35 minutes (less for tenderloins), or until the internal temperature is 160 degrees F.
Remove the chicken from the sauce and let it cool briefly, then shred it and add it back to the sauce, stirring to mix well.
Lower the oven temperature to 350 degrees F.  Wash your 2-quart baking dish or 8-inch square dish and spray it again with nonstick spray. 
Pour a thin layer of enchilada sauce onto the bottom of this dish.
Pour some of the enchilada sauce into another shallow dish.  Put a tortilla into the sauce and coat it on both sides.
Add a good amount of the chicken mixture into the middle of the tortilla, then roll it up somewhat tightly.  Place it into the prepared dish, seam side down.
Repeat this action until your dish is full or you run out of chicken. 
Pour some more of the enchilada sauce over the rolled tortillas, but don't feel like you need to use it all--it freezes well!
Sprinkle cheese over the top, cover with foil, and bake until the sauce is bubbly and the cheese is melted.
Let cool briefly before digging in! 

You can find more of Grace's delicious recipes over at her blog, A Southern Grace.

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