Have you ever attempted cottage cheese-based chicken enchiladas? Your chance is now! It takes some time to prepare, but it is really worthwhile. It can be prepared one day ahead and served the following day.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 26 ounces |
Ingredients
- 1 ½ cups strawberry preserves
- 1 ¼ cups tomato puree
- ½ cup pomegranate-infused red wine vinegar (such as Pompeian®)
- ¼ cup light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- kosher salt to taste
Instructions
- Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
- Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
- Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.