BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
2 Tbsp olive oil
1 boneless skinless chicken breast
3 red Bellafina peppers thinly sliced
3 yellow Bellafina peppers thinly sliced
3 green Bellafina peppers thinly sliced
1 onion sliced
1 tsp garlic powder
1 tsp smoked paprika
salt Mexican Spices Blend, chili powder to taste
8 corn tortillas
2 cups cheese (Cheddar Swiss or other type)
Tbsp about 5 sour cream crema
3 cups homemade or store-bought enchilada sauce
garnish : cilantro avocado, cherry tomatoes, sour cream (crema), optional
Season chicken breast with salt and Mexican spices. Saute in pan together with olive oil, bell peppers, onion, garlic and smoked paprika. Season with salt and spices to taste. Fry until chicken is cooked through and vegetables are soft. Take chicken out of the pan and shred it using a fork (or two forks).
Fry tortillas in a little bit of oil for about 10 seconds on each side. Spread each tortilla with some enchilada sauce, add shredded chicken, sauteed vegetables, 1-2 tsp sour cream and grated cheese.
Spread a thin layer of enchilada sauce on the bottom of oiled baking dish. Arrange rolled enchiladas in the dish. Top with remaining enchilada sauce and sprinkle with remaining cheese.
Cover with aluminum foil and bake for 10-15 minutes in 350 F (175 C) oven. Uncover and bake for 10-15 minutes more for cheese to melt.
Serve garnished with cilantro, avocado, cherry tomatoes and crema.
Slightly adapted from kitchennostalgia.com