Roasted Hatch Chile Chicken Enchiladas
Prep
35m
Cook
55m
Total
1h 30m
Roast hatch chiles and blend them into a homemade enchilada verde sauce for a great kick of flavor!
Ingredients
6 servingsSteps
1
Heat oven to 450°F.
2
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.
3
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.
4
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.
5
Bake 25-30 minutes until heated through, cheese is melted and starting to brown on edges. Refrigerate leftovers.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 638kcal 31%
-
Fat 32g 49%
-
Saturated Fat 15g 75%
-
Carbohydrates 45g 15%
-
Fiber 6g 24%
-
Sugar 7g 14%
-
Protein 40g 80%
-
Cholesterol 130mg 43%
-
Sodium 1,000mg 41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Tip: If it’s not Hatch chile season, try making the sauce with Anaheim chiles.
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