Green Pepper and Chicken EnchiladasEL INVITADO DE INVIERNO
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.
- Preheat the oven to 180 degrees Celsius.
- Roast the bell peppers and tomatoes until the skin blackens. Remove from the oven and place in a saucepan. Cover and set aside.
- Once cool, peel the peppers and tomatoes.