I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I like to keep whole unpeeled fire roasted chiles frozen single layer in freezer bags to use all winter.
1Preheat oven to 350 degrees.
Spray a 9 x 13 baking dish with non-stick spray and set aside.
2Prepare green chiles (instructions below) OR drain and set aside if using canned.
3To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
4Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
5Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
6Holding chile in hand, stuff with meat mixture.
7Put in baking dish seam side down. Repeat with remaining chiles.
8Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
9TO PREPARE GREEN CHILES
Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
10PLEASE WEAR GLOVES!
Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".