Chile Relleno Chicken Enchiladas
"Besides preparing soups, when it’s chilly outside, I love to bake big pans of chicken enchiladas when I invite friends over for dinner. My all-time favorite enchiladas are the ones made with chicken and salsa verde. My mom’s were filled with a simple poached shredded chicken, a quick salsa verde and a garnish of cheese.... View Article..."
INGREDIENTS
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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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2-3 tablespoons 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 Anaheim or New Mexico green peppers roasted and peeled
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2 pounds tomatillos
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4 chiles serrano sliced
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2 cloves garlic sliced
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handful of cilantro chopped
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1 teaspoon cumin
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salt to taste
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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 your choice, I used jack cheese
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onion diced (optional)
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serrano peppers sliced
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cilantro chopped
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lettuce shredded
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tomato diced
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lime wedges
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