A mouthwatering Zesty Chicken Enchiladas recipe that you and your family can enjoy!
1 tablespoon olive oil
2 chopped tomatos
1 while onion, chopped
2 poblano peppers, seeded and chopped.
1 chili pepper, seeded and chopped.
1/2 bunch of cilantro
4 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 2-3 lb rotisserie chicken, meat shredded
1 1/4 cuts grated pepper jack cheese (5 ounces)
3 oz grated cotija cheese
12 corn tortillas
Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the tomatoes, onion, peppers, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Transfer to a food processor with the cilantro and the cream, and puree.
In a large bowl, combine the chicken and pepper jack cheese. Ad 1/2 teaspoon of salt and 1 teaspoon of pepper.