- 3 boneless, skinless chicken breast halves
- 1 can diced green chile peppers
- 1 cup green salsa
- 1 bell pepper
- ½ cup fresh cilantro
- 2 chipotle peppers in adobo sauce
- 2 tsp ground cumin
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- ~6 (7inch) tortillas
- enchilada sauce
- ½ cup shredded cheese (type depends on what you like with your sauce)
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- In a pressure cooker, combine the chicken breasts and about half of the green chile peppers and salsa. Fill with water until the liquid covers the chicken. Cook for about 15-20 minutes.
- Preheat the oven to 350°F. Lightly grease a large baking dish. Additionally, lining the dish with parchment paper can help prevent sticking.
- Use a food processor and/or finely chop the bell pepper, cilantro, and chipotle peppers.
- Remove the chicken from the water (save the water for flavored rice!) and shred it. A mixer does the job nicely.
- Mix in the chopped veggies, cumin, and cheese. Season with salt and pepper to taste.
- Place the chicken along the edge of a tortilla and roll tightly into a tube. Place the enchilada, seam-side down, into the baking dish.
- Pour your favorite enchilada sauce on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle with the remaining cheese, and bake until the cheese is completely melted, about 10 minutes.
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