Artisano’s Oils & Spices is back this week with their roaster, roasting up Anaheim and Poblano peppers. Here’s something tasty you can do with them!
Cheesy Green Chile Enchiladas
recipe from Artisano’s Oils & Spices
- Nonstick cooking spray
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- ½ cup roasted green chiles
- 1 medium onion, minced
- 3 cups cooked chicken, cubed or shredded
- 12 (6-inch) corn tortillas
- 2 cups green chile enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Preheat the oven to 350 degrees. Coat a large skillet with cooking spray. Add the garlic and chicken broth and cook over medium heat for about 1 minute, until tender.
- Add the chiles and onion and cook, stirring, for 3-5 minutes, until the onion is translucent. Add the chicken and simmer for 2-3 minutes, until chicken is heated through.
- Coat a 9 x 13” glass baking dish with cooking spray. Place ¼ cup of chicken mixture at the end of one tortilla. Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas. Spray the enchiladas with cooking spray. Top evenly with sauce and cheese.
- Bake for 20-25 minutes, until the enchiladas are heated through and the cheese is melted.
I bought a bag of David’s roasted poblano chiles two weeks ago when he was at the Market with his roaster and froze them according to the directions he hands out with the chiles. I’m planning on making this for the Saturday after Thanksgiving when we’re all sick of turkey and stuffing and cranberries! It will make a great casual lunch/supper while we’re watching games and decorating the Christmas tree!