You can make this dish spicy or mild depending on the enchilada sauce you use. If you prefer something milder, you can pair the enchilada sauce with a little tomato sauce. You can also make your own enchilada sauce. Enjoy with rice or salad.
material: Serves 12 people
- 24 fresh green chilies
- 1/4 cup olive oil, or as needed
- 3 chicken breasts cooked and cut into strips
- 4 cups shredded cheddar cheese (divided)
- 3 cups enchilada sauce (divided)
- 60g black olives
- 225g sour cream
Preparation:
Preheat the oven and roast. Brush the chiles with oil and place on a baking sheet. Grill the chiles for 5 minutes, stirring occasionally, until charred on all sides. Remove from the heat, let cool slightly, and remove the skin. Lower the oven temperature to 350°F (175°C).
Combine shredded chicken, 2 cups cheese, and 1 cup enchilada sauce in a bowl. Make a slit in each roasted chile and pour about 1 tablespoon of the chicken mixture into each. Arrange the stuffed chiles in a single layer in a large baking dish. Top with remaining enchilada sauce.
Bake at 350°F (175°C) until bubbly, 35 minutes. Sprinkle with remaining cheese and continue cooking for 5 minutes or until cheese is melted.
Garnish with olives and sour cream and serve.
