Chile Relleno Chicken Enchiladas
INGREDIENTS
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Ingredients:
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For Filling:
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2 tablespoons olive oil
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1/2 cup onions, diced
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2 cloves garlic, minced
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2 pickled jalapeños, minced
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3 Roma tomatoes, chopped (about 2½ cups)
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1 teaspoon cumin
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1 teaspoon oregano
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1 teaspoon chile ancho powder or any mild chili powder
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1/2 teaspoon pepper
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Salt to taste
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1½ cups chicken broth
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2 to 3 tablespoons of the brine from pickled jalapeños
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1/2 cup frozen peas and carrots
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4 cups chicken, cooked and shredded finely
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*12 roasted and peeled Anaheim or New Mexico green peppers (I took a little help from the store and purchased them in a can, can’t always find fresh ones where I live!)
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For Salsa Verde:
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2 pounds tomatillos
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4 chile serrano, sliced
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2 cloves garlic, sliced
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Handful of chopped cilantro, chopped
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1 teaspoon cumin
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Salt, to taste
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You will also need:
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12 corn tortillas
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Olive oil for brushing corn tortillas
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2 cups shredded cheese of choice (I used jack cheese)
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Garnishes:
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Diced onions, optional
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Sliced serrano peppers
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Chopped cilantro
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Shredded lettuce
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Diced tomato
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Lime wedges
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