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Green Chili Chicken & Fajita Enchiladas

Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 Anaheim peppers
  • 2 Poblano pepper
  • 1 Jalapeno pepper
  • 4 tbsp olive oil
  • 4 garlic cloves, coarsely chopped
  • 1 small yellow onion, chopped
  • 1/4 cup fresh cilantro
  • 2 tsp salt + more to taste
  • 1.5 tsp cumin
  • 1/2 cup reduced sodium chicken broth
  • 4 cups shredded chicken, cooked
  • 1 green bell pepper
  • 1/2 red onion
  • 1/2 white onion
  • 3/4 cup sour cream
  • 2.5 cups cheddar jack cheese, shredded
  • black pepper, to taste
  • 6 large burrito tortillas

Instructions
 

Green Chili Enchilada Sauce

  • Preheat oven to 450 degrees F.
  • Clean, de-stem and remove seeds from all Anaheim, Poblano and Jalapeno peppers. Rub with 1 tbsp olive oil and place on tin foil lined baking sheet.
  • Place baking sheet on top rack of oven for 10 minutes, flip, and cook for additional 5 minutes until peppers are blistering.
  • Remove from oven and cover tightly with tin foil for 15 minutes to steam.
  • Remove tin foil and remove skin of peppers as best you can. Set aside.
  • In a pan over medium heat, heat 1 tbsp olive oil. Add chopped yellow onion, 1 tsp salt, pepper and cook 5 minutes until soft.
  • Add chopped garlic and cook for additional 3 minutes until fragrant. Do not brown. Remove from heat and set aside.
  • Blend 3 Anaheim peppers, 1 Poblano pepper, Jalapeno, onion/garlic mixture, cumin, cilantro and chicken broth in food processor until smooth. Add additional salt and pepper to taste. Set aside.

Enchiladas

  • Preheat oven to 350 degrees F.
  • Slice green bell pepper, red onion and white onion into thin strips. Cook in 2 tbsp olive oil with salt and pepper (to taste) over medium heat for 10 minutes until soft. Remove from heat and set aside.
  • Dice 1 Anaheim pepper and 1 Poblano pepper.
  • Combine shredded chicken, fajita veggies, sour cream, Anaheim/Poblano peppers, 1 cup cheddar jack cheese, 1 tsp salt and black pepper to taste.
  • Separate mixture into 6 portions, placing onto 6 tortillas and rolling up into burrito shapes.
  • Place in 13x9" deep baking pan sprayed with non-stick spray, seam side down. Pour enchilada sauce over stuffed tortillas. Cover tightly with tin foil.
  • Cook for 20 minutes on middle rack until hot. Remove tin foil. Sprinkle with remaining 1.5 cups cheese and return uncovered to oven for 10 minutes until bubbling.
  • Serve with desired toppings.