
Pepper Chicken Enchiladas
Ingredients (23)
- 2 pounds chicken, shredded
- 2 large peppers, diced
- 4 Fresno (red) jalapeno peppers
- 1 white onion, diced
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 16 ounces tomatillo salsa
- Salt and pepper
- 24 6-8 inch corn or flour tortillas
- Vegetable oil, for tortillas
- 1 pound shredded cheese
- Cilantro, garnish
- 4 8x8 freezer casserole dishes (or 2 9x13 dishes)
- Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/4 cup chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Macheesmo