chicken enchilada stuffed chili w/ strawb...
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!
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Ingredients
- SAUCE
- 1 large tomato
- 1/2 pound tomatillos
- 1 - jalapeno peppers, seeds and veins removed
- 1 bunch green onions
- 1 tablespoon minced garlic
- 1 tablespoon ca chili powder
- 1/2 cup loosely packed cilantro
- 2/3 cup chicken broth
- 1/2 teaspoon white pepper
- 1 tablespoon granulated onion
- 1 teaspoon salt
- 1 tablespoon sugar
- CHICKEN ENCHILADA CHILIES
- 2 teaspoons coconut oil
- 1/2 cup onion
- 1 tablespoon garlic, minced
- 1-1/2 pound cooked skinless boneless chicken breast, shredded. weight is pre cooked.
- 1/2 cup sour cream
- 1 cup shredded habenero cheddar cheese
- 1/4 cup roasted ortega chilies, chopped
- - juice from 1/2 lime
- 1/2 teaspoon pepper
- 1 tablespoon ca chili powder
- 1 tablespoon whole dried cumin
- 6 large poblano chilies, washed
- CHUTNEY
- 1 1/2 pints 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...
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Step 1For sauce, place all items in blender and blend until very smooth
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Step 2For 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.
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Step 3For Chutney, mix all items in small mixing bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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