Enchiladas with Hot Banana Peppers




We only have two little plants of hot banana peppers growing right now, but the plants are loaded! I’ve been adding these guys to nearly all of my dishes to give it an extra kick.

Enchiladas are a great meal to make when you have leftover chicken. After I bake a chicken, and make broth with the bones, the leftover meat that falls off the bone is great for this dish. But if you’re not a meat enthusiast, add some beans instead and you’ve got yourself a meal.


1/2 lb cooked chicken, shredded
1 can black beans
2-4 hot peppers, chopped
1 green pepper, chopped
2 cloves garlic
1/2 c parsley, chopped
1/2 c cheddar cheese, shredded
1 T chili powder
1/2 t crushed hot red peppers
1 c fresh sweet corn (you can add more beans here instead, too)
1 package corn tortillas
1 can enchilada sauce


First, turn on your oven to 350 degrees. Add all the combined ingredients, except the tortillas and the enchilada sauce. Grease a 9 x 13 in. pan. Place a spoonful of the mixture in each tortilla, and roll it up. Fill the casserole pan with stuffed tortillas. Pour the sauce over the tortillas, sprinkle with a little bit more of cheese, and cover with foil. Bake for about 30 minutes. Take the foil off, and put back in the oven for about 10 more minutes, or until the cheese browns on the top.

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