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Caramelized Eggplant & Chicken Enchiladas

Difficulty: Moderate
Time: 40 minutes
Serves: 4

Enchiladas

  • 1 Adagio® Baby Eggplant
  • 2 tbsp olive oil
  • 1 lb chicken, cooked and shredded
  • 2 cups mozzarella cheese, grated
  • small corn tortillas

Pico de Gallo Salsa

  • 2 cups Concerto® Grape Tomatoes, chopped
  • 1 cup white onion, diced
  • 1 cup Gusto® Hot Peppers, seeded and finely diced
  • olive oil
  • salt
  • 1/8 cup fresh cilantro, chopped
  • 1 lime, juiced

Our caramelized and roasted Adagio® Baby Eggplant and Concerto® Grape Tomato enchiladas are a reason to celebrate.

Instructions

Enchiladas

  1. Pre-heat oven to 350ºF
  2. Cut eggplants in half and roast in a 350ºF oven until very tender and caramelized (about 30 minutes).
  3. Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
  4. Warm tortillas in the oven so they become soft.
  5. Roll tortillas with chicken, cheese and eggplant. Cover with more cheese and bake at 350ºF until cheese is melted.

*Enchiladas can also be made with beef or shrimp.

Salsa

  1. Combine chopped tomatoes, onions and hot peppers. Add salt, cilantro, olive oil and lime juice.
  2. Pour over top baked enchiladas and enjoy.

Recipe Created By

Chef | Ned Bell
Ocean Wise Executive Chef – Vancouver Aquarium

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