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chicken enchilada stuffed chili w/ strawb...

(1 rating)
Recipe by
Melissa Baldan
San Diego, CA

The entire name is Chicken Enchilada Stuffed Chili with Strawberry Chipotle Chutney. There are a lot of ingredients, but this is how you end up with flavorful, authentic Mexican food! The Chutney has a unique flavor that is NOT spicy; It actually complements and cools the heat from the chilies. The limes, tomatoes and strawberries are just in time for a summertime staple! The ingredients are complex, but the directions are EASY! Try this and have a new family favorite!

(1 rating)

Ingredients For chicken enchilada stuffed chili w/ strawb...

  • 1 lg
  • 1/2 lb
  • 1
    jalapeno peppers, seeds and veins removed
  • 1 bunch
    green onions
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    ca chili powder
  • 1/2 c
    loosely packed cilantro
  • 2/3 c
    chicken broth
  • 1/2 tsp
    white pepper
  • 1 Tbsp
    granulated onion
  • 1 tsp
  • 1 Tbsp
  • 2 tsp
    coconut oil
  • 1/2 c
  • 1 Tbsp
    garlic, minced
  • 1-1/2 lb
    cooked skinless boneless chicken breast, shredded. weight is pre cooked.
  • 1/2 c
    sour cream
  • 1 c
    shredded habenero cheddar cheese
  • 1/4 c
    roasted ortega chilies, chopped
  • juice from 1/2 lime
  • 1/2 tsp
  • 1 Tbsp
    ca chili powder
  • 1 Tbsp
    whole dried cumin
  • 6 lg
    poblano chilies, washed
  • 1 1/2 pt
    strawberries, fresh. washed, hulled and chopped
  • 2-3
    chipotle pepper, in adobo sauce. seeds removed, chopped fine. plus extra adobo
  • 4
    green onions, chopped
  • juice from 1/2 lime

How To Make chicken enchilada stuffed chili w/ strawb...

  • 1
    For sauce, place all items in blender and blend until very smooth
  • 2
    For chicken enchiladas: Place coconut oil in sauté pan over med-high, add onion and garlic and sauté for about 2-3 minutes, until soft and just translucent, add to large mixing bowl. Add all remaining ingredients, except Poblanos and mix well. Divide into 6 portions. Take chilies and wash and dry. Using a paring knife cut a V in the side of each chili and then remove the tops. Remove all veins and seeds. Stuff each chili with chicken mixture. Lay in baking dish. Pour sauce over top and bake for 1 hour at 375. Move Chilies to plates. Drain some of the liquid off the sauce and garnish each with sauce and cheese.
  • 3
    For Chutney, mix all items in small mixing bowl.

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