Hatch Green Chile Chicken Enchiladas
Enchiladas stuffed with chicken and cheese and topped with a velvety Hatch Green Chile sauce
Servings 12 Enchiladas
Equipment
- 1 large flat casserole dish or two smaller ones
- 1 large high-sided saucepan
- 1 spatula or large spoon for sauteeing and mixing the sauce
Ingredients
For the Sauce:
- 4 T. butter
- 1 medium diced onion
- 4 T. flour
- 4 cloves of minced garlic
- 4 cups chicken stock
- *1 c. pureed roasted green chilies such as Hatch
- ½ t. ground cumin
- ½ t. crumbled dried oregano
- ½ - 1 t. salt start with a half and add to taste
- 2 bay leaves
- 1 c. half and half
For the Enchiladas:
- 12 large flour tortillas
- 3 cups of shredded chicken rotisserie works great
- 4 c. shredded jack cheese
- ½ t. ground cumin
- ½ t. crumbled dried oregano
- ½ c. of the finished green chili sauce
Instructions
- In a large stock pot or sauce pan, melt the butter until foaming. Add the diced onions and sauté till translucent, about five minutes. Add the garlic and stir for about a minute being careful not to burn.
- Sprinkle in the flour and cook for a minute or two forming a lose paste. Add the stock, green chilies, cumin, oregano, salt and bay leaves. Bring to a simmer and keep simmering for about 10 minutes.
- Remove from the heat, stir in the cream and allow to cool for about 30 minutes. Remove the bay leaves and puree with an immersion blender or in a regular blender.
- NOTE: Sauce can be frozen per note.
- Pre-heat oven to 350 degrees.
- Combine the chicken, 3 cups of cheese, spices and sauce in a large bowl.
- Spread a half cup of sauce into a large casserole dish. Fill each tortilla with about a ½ c. of the filling, role tightly, and place in the pan seem side down. Repeat with the remaining tortillas. If you have a smaller dish, you may need to use a second one.
- Once all the enchiladas are filled pour the remaining sauce over the top and sprinkle with the remaining cup of cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and place back in the oven for 5 - 10 more minutes until the cheese on top is bubbly and starting to brown.
- Remove and let set for 10 minutes then serve.
Notes
If you want to freeze the sauce, stop after step 2. Allow the sauce to cool, then pour into a freezer zip-lock bag. Place in the freezer. When ready to eat, thaw the sauce, pour into a pan, bring to a simmer, and proceed to step 3.
*You can use canned green chilies or roast your own. To roast chilies, place on a sheet pan and broil for several minutes until the skins are blackened and blistered turning mid-way through. The time will vary based on your oven.
Remove the blackened chilies and place them in a zip lock bag. Close the bag and allow them to steam for 15 - 20 minutes. Remove them from the bag and under running water peel the chilies and remove the seeds and membranes. Puree in a food processor.