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Red Chile Caramelized Chicken, Corn, and Peppers
Ingredients
  • 1 can (19oz per can) enchilada sauce
  • 2 red bell pepper stemmed, seeded and halved
  • 2 jalapeño stemmed, seeded and halved
  • 2 lb boneless skinless chicken breasts
  • 2 ear corn shucked and snapped in half
  • 2 tablespoons vegetable oil
  • ½ teaspoon Kosher salt
  • 1 gallon-sized freezer bag
  • 1 piece parchment paper (not needed until day of cooking) if using oven
Note: Ingredients may have been altered from the original.
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