CHUY’S CHICKEN VELVET ENCHILADAS

1 tablespoon vegetable oil 3 tablespoons red onion, roughly chopped

1 clove garlic, roughly chopped 1 tablespoon rum

2 1/4 cups heavy cream

3/4 cup diced roasted green chiles, strained

1/2 teaspoon black pepper 3 tablespoons beef stock 2 teaspoons demi-glace sauce powder

2 teaspoons cornstarch 8 6-inch flour tortillas, warmed 2 cups cubed, grilled chicken breast

1 cup sliced grilled yellow onions 1 cup shredded Monterey Jack cheese

1/2 cup diced roasted Anaheim peppers

Make Velvet Enchilada sauce: In a medium saucepan, heat oil over medium-high heat and add onions and garlic. Saute 2 minutes. Add rum and stir constantly, scraping the browned bits from the bottom of the saucepan, until liquid is almost complete reduced, about 1 minute. Add cream, chiles and pepper and bring mixture to a boil.

In a small bowl, combine beef stock and demi-glace sauce powder. Stir in cornstarch until completely dissolved. Whisk beef stock mixture into boiling sauce. Reduce heat, simmer 10 minutes. Keep warm.

Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch baking dish.

Lay tortillas side by side on a clean surface. Top each tortilla with 1 tablespoon cheese,

1/4 cup chicken, 1 tablespoon

Velvet Enchilada sauce and 2 tablespoons onions. Roll tortillas and arrange in prepared baking dish. Spread tortillas with remaining sauce and remaining cheese. Sprinkle peppers over top. Bake 10-15 minutes or until tortillas are heated through. Serve immediately. Serves: 4

Per serving: 914 calories (percent of calories from fat, 66), 29 grams protein, 47 grams carbohydrates, 3 grams fiber, 67 grams fat (38 grams saturated), 242 milligrams cholesterol, 708 milligrams sodium.

CONTRIBUTED BY CHUY’S