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1
Preheat oven to 400 degrees F.
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2
Place the chicken into a large heavy roasting pan.
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3
In a small bowl, combine the chipotle powder, garlic powder, salt and black pepper.
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4
Mix to combine.
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5
Rub the spice mixture into the chicken skin.
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6
Drizzle 2 tablespoons of olive oil over the bird.
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7
Roast in the oven for 1 1/2 hours or until a meat thermometer inserted into the thickest portion of the breast reads 160 degrees F.
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8
Remove chicken from the oven and allow to cool for 1/2 hour.
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9
Shred the chicken off of the bone and allow it to fall into the pan juices.
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10
Once the meat is shredded, scoop it up and put it into a bowl.
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11
Reduce oven temp to 375 degrees F. Place pepitas on a cookie sheet and place in oven.
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12
Allow the pepitas to toast for several minutes.
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13
You will hear them popping in the oven.
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14
Its OK.
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15
Remove pepitas from the oven and allow to cool.
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16
Heat 1 tablespoon of olive oil in a large skillet.
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17
Cook diced onions over medium high heat until golden.
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18
Dump cooked onions into the shredded chicken mixture.
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19
Add pepitas, raisins and 8 ounces of the shredded cheddar cheese into the chicken mixture.
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20
Set aside while you prepare peppers.
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21
Set oven to broil.
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22
Place peppers on a cookie sheet.
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23
Broil peppers being sure to turn every few minutes to evenly char the surface on all sides.
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24
Once completely charred (about 5 minutes in total), place peppers in a paper bag and seal for 15 minutes.
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25
After 15 minutes, remove skins from the peppers.
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26
Slice a slit in each pepper and remove seeds.
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27
Stuff each pepper cavity full of the chicken mixture.
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28
Place peppers in a greased 9x13 baker.
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29
Pour enchilada sauce over top and sprinkle remaining 1/4 cup of grated cheese over top.
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30
Bake in a 375 degrees F oven for thirty minutes or until golden brown and bubbly.
