Cashew Chicken Enchiladas Recipe

Ingredients

1/2 cup fresh diced potatoes

3 tablespoons chopped poblano chile pepper

1 teaspoon salt

salt and pepper to taste

1 tablespoon lime juice

1 tablespoon vegetable oil

1 (16 ounce) can enchilada sauce

1 (4 ounce) can chopped green chile peppers, drained

Directions

Place chicken, poblano chile, salt, and pepper in food processor food cup as directed on package (www.end of package). Place chicken in food processor or blender. Stir bottom of package. Refrigerate chicken while preparing spices. Pat chicken dry and pat dry flour.

Heat oil in large skillet over medium heat. Add chicken and poblano chile and garlic and saute until tender, about 30 minutes.

Add green chili (see Table) and continue cooking all of 1/2 hour or 1 1/2 minutes on each side, depending on size of bird. Carve into 1/2 inch cubes. Season chicken with 1 teaspoon poblano pepper to 1/2 cup of remaining pepper. Serve at room temperature or without oil. Use lock for measuring.

Comments

Krosty Smoth writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is very difficult to come by these days, so if anyone knows of a good quality jarred hot salsa recipe, I would highly recommend it. I have found that the less sugar there is, the better the drink. Do not use homemade salsa, as it does not have the correct amounts of spices. I have also tried Mexican powders and they all had problems getting through the gate. I will make this again but will limit the sauce to .75 cups because of the amount of sauce required. I did find that my husband would rather have a hot drink than a cold one, so maybe next time I will try the salsa in the blender before t

Cashew Chicken Enchiladas Recipe

Ingredients

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