Green Chile Chicken Enchiladas

Step 2: Roast the chilies for the sauce

  • Enchilada verde sauce

    • anaheim peppers
      6
    • poblano peppers
      1
    • cooking oil
      a drizzle

Meanwhile, preheat the oven to 425°F/212°C. Line a baking sheet with parchment paper. Cut all the peppers in half.

Add a drizzle of oil and place the halved peppers down on the sheet. in the oven until completely soft and the skin has slightly blackened. Remove the roasted peppers from the oven and place in a bowl. Cover with plastic wrap and let for at least 10 minutes.

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