Green Pepper and Chicken Enchiladas Recipe | Yummly

Green Pepper and Chicken Enchiladas

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Stuffed with tender white wine baked chicken and plenty of manchego cheese, these Green Pepper and Chicken Enchiladas are covered in a savory roasted green peppers sauce. Made with roasted green peppers and tomatoes, this sauce has a sweet and smoky flavor that balances the heat brought by the green chile peppers. You can adjust how much chile pepper you add to suit your individual taste. You can make these enchiladas the traditional way in a casserole dish, or you can individually plate them, see instructions in recipe for the latter option.


  • 750 grams green bell peppers
  • 250 grams green tomatoes
  • 1 onion (small, chopped)
  • 1 garlic clove (chopped)
  • vegetable oil
  • 2 green chili peppers (in brine, chopped)
  • 1 lime
  • 0.5 liters vegetable broth
  • salt
  • 2 tablespoons cornstarch
  • 1 teaspoon dried oregano
  • 2 chicken breasts (boneless)
  • olive oil
  • white wine
  • 200 grams manchego cheese
  • 12 corn tortillas
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    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.
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