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Roasted Hatch Chile Chicken Enchiladas

Prep Time

35m

Cook Time

55m

Total Time

1h 30m

Roast hatch chiles and blend them into a homemade enchilada verde sauce for a great kick of flavor!

Chicken

@aannmiller

Recipe Options

Ingredients

Servings: 6

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3/4 pound Hatch chiles, cut in half, seeds and stems removed

3/4 pound tomatillos, husks removed

1 small onion, cut into large pieces

4 cloves garlic, peeled

1 tablespoon olive oil

1 teaspoon coarse salt

1/2 teaspoon ground black pepper

3 cups shredded cooked chicken

1/2 cup Mexican crema

1/2cup cilantro, chopped

2 cups shredded Monterey jack cheese, divided

Heat oven to 450°F.

On a rimmed baking sheet toss chiles, tomatillos, onion, and garlic with oil, salt and pepper. Roast 25-30 minutes until softened and brown on edges. Cool slightly and transfer to a food processor or blender; add chicken stock. Blend until smooth; pour into a pie plate. Set aside.

Reduce oven heat to 375°F. Spray a 9x13” baking pan with non-stick cooking spray; spread about ½ cup of enchilada sauce on the bottom; set aside.

In a bowl mix together chicken, cilantro, crema and 1 cup cheese. Dip a tortilla in enchilada sauce, fill with about ¼ cup chicken mixture, roll up and place seam side down in prepared pan. Repeat with remaining tortillas. Pour remaining sauce over the top of the enchiladas, top with remaining cheese.

Bake 25-30 minutes until heated through, cheese is melted and starting to brown on edges. Refrigerate leftovers.

Roasted Hatch Chile Chicken Enchiladas

Ingredients

Steps

Notes

Nutrition Facts

Roasted Hatch Chile Chicken Enchiladas

Ingredients

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts