Green Pepper And Chicken Enchiladas Recipe

Name: Green Pepper And Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups green bell peppers; 1 3/8 cups green tomatoes; 1 onion small, chopped; 1 garlic clove chopped; vegetable oil; 2 green chili peppers in brine, chopped; 1 lime; 2 1/8 cups vegetable broth; salt; 2 tablespoons cornstarch; 1 teaspoon dried oregano; 2 chicken breasts boneless; olive oil; white wine; 2 cups manchego cheese; 12 corn tortillas

Servings: persons

5 cups green bell peppers
1 3/8 cups green tomatoes
1 onion small, chopped
1 garlic clove chopped
vegetable oil
2 green chili peppers in brine, chopped
1 lime
2 1/8 cups vegetable broth
salt
2 tablespoons cornstarch
1 teaspoon dried oregano
2 chicken breasts boneless
olive oil
white wine
2 cups manchego cheese
12 corn tortillas

1
Preheat the oven to 180 degrees Celsius.
2
Roast the bell peppers and tomatoes until the skin blackens. Remove from the oven and place in a saucepan. Cover and set aside.
3
Once cool, peel the peppers and tomatoes.
4
In a saucepan, saute the onion and garlic in vegetable oil.
5
In the blender, add the peppers, tomatoes, onion, garlic, and chili peppers. Puree until smooth.
6
Place in the saucepan and add the lime juice, broth, and salt. Cook for 10 minutes.
7
Dissolve the cornstarch in a little water and add to the saucepan. Cook for another 10 minutes to thicken.
8
Increase the oven temperature to 200 C.
9
Season the chicken breasts with salt and brush with olive oil. Bake with a drizzle of white wine for 20 minutes. Once done, chop or shred.
10
Grate the cheese and set aside.
11
Lightly fry the tortillas in 2 or 3 tablespoons of oil.
12
Lower the oven temperature to 180 C.
13
To plate each serving, add some sauce on an ovenproof plate. Place a tortilla over the sauce. Add more sauce and some of the chicken and cheese. Repeat the process and finish with a third tortilla (3 per person). Add more sauce and sprinkle with cheese on top.
14
Bake for 20 minutes or until the cheese has melted and is golden brown.
15
Let it rest for 10 minutes and serve.

785

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups green bell peppers, 1 3/8 cups green tomatoes, 1 onion small, chopped, 1 garlic clove chopped, and more.

Yes, Green Pepper And Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Pepper And Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions