Hatch Chicken Enchiladas
Savor the vibrant flavors of Hatch Chicken Enchiladas, made with tender chicken, smoky Hatch green chiles, and a zesty blend of cheeses, all wrapped in soft corn tortillas and topped with a rich, creamy green chile sauce. A perfect choice for a quick and flavorful dinner that brings the taste of New Mexico to your table.
Recipe - Frankston #713
Hatch Chicken Enchiladas
Prep Time35 Minutes
Servings8
Cook Time40 Minutes
Ingredients
2 tbsp. Vegetable Oil
2 tbsp. Flour
1 1/2 cup(s) Chicken Broth
1/2 tsp. Black Pepper
2 cup(s) Monterey Jack Cheese, divided
1/2 Yellow Onion, finely chopped
1/4 tsp. Cumin
4 Hatch chiles, roasted and chopped
1 cup(s) Sour Cream
2 tbsp. Fresh Cilantro , chopped
3 clove(s) garlic, minced
1/4 tsp. Chile Powder
1/2 tsp. Salt
4 cup(s) Cooked Chicken, shredded
8 Tortillas
Directions
- In a medium saucepan, sauté onion in oil over medium-high heat until tender. Add garlic. Sauté for 1 more minute. Turn off the heat. Stir in the flour, cumin and chile powder. Thoroughly coat the vegetables with flour and spices. Stir for about 1 minute. Turn heat to low, and slowly stir in the broth. Let simmer for 5 minutes to thicken. Stir in the chiles, salt and pepper. Transfer mixture to a blender. Pulse a few times to incorporate the chiles with the liquid, but still leave slightly chunky. Allow sauce to cool slightly before using.
- Preheat oven to 350° F. Stir the sour cream into the chile sauce until melted and fully incorporated. In a large bowl, add the chicken, 1 cup of sauce, 1 cup of cheese and cilantro. Stir to combine.
- To assemble the enchiladas, spray a 9 x 13 baking dish with nonstick cooking spray. Add 1 cup of enchilada sauce to bottom of dish. Place a tortilla flat on a clean work surface. Add 1/2 cup of chicken mixture, and roll to close. Place enchilada in dish. Repeat with remaining tortillas and chicken.
- When all enchiladas are prepared, pour the remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.
35 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Swanson Broth, Chicken - 32 Ounce
$2.99$0.09/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Not Available
Fresh Onion, Sweet - 0.6 Pound
$0.83 avg/ea$1.39/lb
Brookshire's Ground Cumin - 1.7 Each
$2.79 was $3.59$1.64 each
Not Available
Daisy Sour Cream, Pure & Natural - 8 Ounce
$1.99$0.25/oz
Not Available
Not Available
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Not Available
Mission Tortillas, Flour, Large Burrito - 8 Each
$3.99$0.50 each
Directions
- In a medium saucepan, sauté onion in oil over medium-high heat until tender. Add garlic. Sauté for 1 more minute. Turn off the heat. Stir in the flour, cumin and chile powder. Thoroughly coat the vegetables with flour and spices. Stir for about 1 minute. Turn heat to low, and slowly stir in the broth. Let simmer for 5 minutes to thicken. Stir in the chiles, salt and pepper. Transfer mixture to a blender. Pulse a few times to incorporate the chiles with the liquid, but still leave slightly chunky. Allow sauce to cool slightly before using.
- Preheat oven to 350° F. Stir the sour cream into the chile sauce until melted and fully incorporated. In a large bowl, add the chicken, 1 cup of sauce, 1 cup of cheese and cilantro. Stir to combine.
- To assemble the enchiladas, spray a 9 x 13 baking dish with nonstick cooking spray. Add 1 cup of enchilada sauce to bottom of dish. Place a tortilla flat on a clean work surface. Add 1/2 cup of chicken mixture, and roll to close. Place enchilada in dish. Repeat with remaining tortillas and chicken.
- When all enchiladas are prepared, pour the remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.