a bunch of delicious roasted Hatch chiles

Hatch Green Chile Chicken Enchilada Recipe – Stacked and Rolled Enchiladas

Introduction

Looking for a delicious and flavorful New Mexican dish to spice up your dinner? Look no further! In this recipe, we’ll show you how to make mouthwatering Hatch green chile chicken enchiladas. Whether you prefer stacked enchiladas like a lasagna or the classic rolled version, this recipe has got you covered. Get ready to tantalize your taste buds! Make sure you come get roasted chile at 2010 Eubank Blvd NE in Albuquerque during the chile season!

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup Hatch green chile, roasted and diced
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 12 corn tortillas
  • 1 cup green chile sauce
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Stacked Enchiladas – Like a Lasagna

If you’re in the mood for a unique twist on traditional enchiladas, try making stacked enchiladas. Here’s how:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, diced Hatch green chile, and half of the shredded cheese. Season with salt and pepper to taste.
  3. Spread a thin layer of green chile sauce on the bottom of a baking dish.
  4. Place a layer of corn tortillas on top of the sauce, covering the entire bottom of the dish.
  5. Spoon a generous amount of the chicken and green chile mixture over the tortillas, spreading it evenly.
  6. Repeat the layers, alternating between tortillas, sauce, and the chicken mixture, until you run out of ingredients.
  7. Finish off with a layer of tortillas and top with the remaining green chile sauce and shredded cheese.
  8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let it cool for a few minutes before serving.

Rolled Enchiladas – Classic and Delicious

If you prefer the traditional rolled enchiladas, here’s how to make them:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat a small amount of oil over medium heat. Soften each corn tortilla by quickly frying it for a few seconds on each side. Drain on paper towels.
  3. In a mixing bowl, combine the shredded chicken, diced Hatch green chile, and half of the shredded cheese. Season with salt and pepper to taste.
  4. Spoon a generous amount of the chicken and green chile mixture onto each tortilla, roll it up, and place it seam-side down in a baking dish.
  5. Pour the green chile sauce over the rolled tortillas, making sure they are well-coated.
  6. Sprinkle the remaining shredded cheese on top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
  8. Remove from the oven and let it cool for a few minutes before serving.

Serving and Enjoying

Once your enchiladas are out of the oven, it’s time to add the finishing touches. Serve them with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of Spanish rice or refried beans. The combination of tender chicken, spicy Hatch green chile, and gooey cheese will make your taste buds dance with joy!

So, whether you decide to make stacked enchiladas like a lasagna or stick to the classic rolled version, this Hatch green chile chicken enchilada recipe is sure to impress. It’s the perfect dish to satisfy your Mexican food cravings and add some excitement to your dinner table. Give it a try and let your taste buds embark on a flavorful adventure!

For more ideas on what to cook with New Mexico chile, be sure to check out our recipes section!


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