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Roasted Eggplant and Chicken Enchiladas and Tomato Salsa Recipe Video
|Baby eggplant||1 , roasted and smashed (Adagia)|
|Chicken||1 Pound, cooked and shredded|
|Mozzarella cheese||2 Cup (32 tbs), grated|
|Corn tortillas||5 Small|
|Grape tomatoes||2 Cup (32 tbs), chopped|
|White onion||1 Cup (16 tbs), diced|
|Mixed hot peppers||1 Cup (16 tbs), seeded and finely diced (Gustoa)|
|Olive oil||2 Tablespoon|
|Chopped cilantro||1⁄8 Cup (2 tbs)|
|Lime||1 , juiced|
Calories 1157 Calories from Fat 379
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 132.2 mg44.1%
Sodium 703.5 mg29.3%
Total Carbohydrates 140 g46.8%
Dietary Fiber 37.8 g151.3%
Sugars 53.7 g
Protein 52 g104.5%
Vitamin A 348.3% Vitamin C 45.2%
Calcium 40% Iron 34.8%
*Based on a 2000 Calorie diet
2.Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
3.Warm tortillas in the oven so they become soft and bendable.
4.Roll tortillas with chicken, cheese and Adagio™ eggplant. Cover with more cheese and either bake or microwave until cheese is melted.
5.For the salsa, combine chopped Concerto™ tomatoes, onions and Gusto™ peppers. Add salt, cilantro, olive oil and limejuice.
6.Pour over top baked enchiladas and enjoy.
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