Tools:
2 Cookie Sheets
Blender or Food Processor
Knife
Cutting Board
Glass Baking Dish
Mixing Bowl
Ingredients:
1lb Boneless/Skinless Chicken Breast
4 Anahiem Chili's
7 to 8 Tomatillos, depending on size
2 Jalapeños
3 Roma Tomatoes
6 Cloves Garlic
1 Large Onion
2 Tbs Canola Oil
1 Bunch Cilantro
1 Tbs Chipotle Powder
1 Tbs Cayanne Pepper
1/2 Tbs Black Pepper
1/2 Tbs Salt
8 Large Tortillas
16 oz Shredded Cheese, any kind that melts well
Red Taco Sauce(Optional)
Directions:
Pre-heat oven to 375°F, Place on cookie sheet the chili's, jalapeños, tomatoes, garlic, and onion. Pour the oil over the top and coat all vegtables. Season the vegtables with 1/4 Tbs salt and black pepper. Roast for 30 minutes or until peppers get a dark coloring on the skins. On second cookie sheet place the chicken breasts and cook for 40 minutes or until the chicken juices run clear.
Once vegtables are done let them cool for about 10 minutes. Once cooled then cut open the peppers and deseed them. Peel garlic and onions and place them in the food processor with the peppers and tomatoes. Peel and wash the tomatillos and place in food processor. Blend and use canola oil from roasting the vegtables in the sauce. Add the rest of the seasonings and the cilantro then blend until smooth.
Once chicken is done and cooled down, shred. Take the tortillas and place some of the chicken on it, then the cheese, then the red sauce.
Then roll them up. Place some of the sauce in the bottom of glass pan. Place the enchiladas in the glass dish until full.
Pour the rest of the sauce over the top. Sprinkle the remaining cheese over the top and top with the red sauce.
Bake for 20 minutes or until cheese is melted and sauce is bubbling.
