• Ingredients:
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast
  • Pinch of salt
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 red onion, diced
  • 3 slices of Jamón (or cured ham)
  • 12oz of beer
  • 2 cups sour cream, divided
  • 2 ounces shredded cheese, divided
  • 1 chicken bouillon cube
  • ¾ cup water
  • 8 6-inch flour tortillas

Turn up the music and get your FunGuy jamón in the kitchen with some enchiladas!

These aren’t just any stuffed and rolled tortillas either, they’ve got all you need with a bit of crisp bell pepper, shredded chicken, salty cured jamón ham, and of course everyone’s favourite FunGuy mushrooms smothered in a white beer sauce.

So good it’ll keep you jamón way after the plates been licked clean!

DIRECTIONS:

  1. Preheat the oven to 350F.
  2. Heat olive oil in a pan over medium high heat. Sprinkle salt on either side of the chicken breast and place it in the hot pan. Allow the chicken to cook 4 minutes on one side before turning and allowing it to cook another 2 minutes. Cover the chicken and reduce the heat to low and allow to cook another 5 minutes or until cooked through.
  3. Transfer the chicken from the pan to a cutting board but leave the pan on the heat.
  4. Turn the heat up to medium high again and add in the peppers, onion, and jamón. Cook the vegetables and ham for 2 minutes, stirring frequently. Remove the jamón and half of the mushroom and pepper mixture. Break up the jamón and place half of it with the vegetable mixture into a bowl to reserve for the sauce. Add the FunGuy mushrooms to the pan and cook an additional 4-5 minutes.
  5. Once the mushrooms have cooked, pour half of the beer into the pan and stir, scraping any crispy bits from the bottom of the pan. Bring it to a boil, then reduce the heat to medium low and allow it to simmer until the liquid reduces down to less than half, about 10 minutes.
  6. While the filling cooks, take either your fingers or two forks and shred the chicken.
  7. Turn off the heat and return the shredded chicken, half of jamón, ½ cup of the sour cream and 1 ounce of the shredded cheese to the pan and stir to combine.
  8. Spoon the filling mixture down the middle of a tortilla, roll it up, and place it in a lightly greased casserole dish, seam side down. Repeat with the rest of the tortillas and filling.
  9. To make the sauce, bring the water, the other half of the beer and the bouillon cube to a boil in a sauce pan over high heat. Let it cook, stirring to help the bouillon cube dissolve, about 5 minutes.
  10. Add in the reserved mushroom mixture to the sauce pan. Stir in the sour cream and continue to cook an additional 2-3 minutes, whisking continuously.
  11. Pour the sauce over the enchiladas and sprinkle the rest of the cheese on top before popping the casserole dish into the oven for 15-20 minutes or until the cheese has melted and everything is heated through.
  12. Remove the enchiladas from the oven and allow to cool 5 minutes before serving.

 

Have a Fun meal!