Pepper Chicken Enchiladas

Serves: 8 Save

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

Directions

Learn how to make this recipe at Macheesmo

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