Update: I also have shrimp tacos, Mexican pizza, no tomatoes salsa, and tres leches cake on my instructables.
Every time I make these fajita chicken enchiladas, I literally gain 5 lbs in 24 hours. But it's 5 solid pounds well worth every bit. I love the perfect marriage of two things and these enchiladas are basically a chicken fajita on the inside and dressed like an enchilada on the outside. And hard to believe but enchilada sauce is super easy to make so I stopped buying the canned sauce that isn't quite as fresh or tasty.
If you try making them, let me know what you think.
Step 1: Enchilada Sauce
For Enchilada Sauce:
8-10 chili pods
4 cups of water
2 tsp sea salt
1. De-stem and de-seed the chili pods.
2. In large sauté pan cook the 3 ingredients together at medium high heat. After sauce boils, cook for 15 minutes.
3. Turn off stove and transfer sauce to blender. Blend until chili pods become a pulp.
4. Drain sauce into a bowl using a strainer to be used for later. Throw away the the leftover dry pulp.