Hatch Green Chiles Enchiladas

Dana and I are huge fans of Green Chiles.  We love them on burgers and are huge fans of green chile enchiladas.  We have them all of the time when we go out to eat.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  Once we received them we knew right away that we wanted to make some green chile enchiladas.

First and foremost I know what you are thinking.  Why is it chile and not chili?  Well Chile’s are the peppers themselves and chili is the stew made from them.  Therefore, when you are cooking right with the pepper you are using chiles and not chilis.

Hatch Green Chili Enchiladas

Heat a saucepan over medium heat, add the oil and garlic and cook just until the garlic has softened but not browned, roughly 30 seconds.

Add the remaining ingredients minus the sour cream.  Bring to a boil and simmer for 20 minutes.

Once the ingredients have simmered, use and immersion blender to smooth the ingredients to your desired consistency.

We like ours pretty smooth.  We discovered that when you blend the ingredients super smooth the tomato takes a little of the greenness from the sauce.  It was more of a yellow than the green that we started out with.  This step is totally up to you.  If you like it rough you don’t have to blend it at all.

Then to add a little creaminess to the sauce add 1/2 cup of sour cream.  Stir in until fully incorporated.

Preheat your oven to 350 degrees Fahrenheit.

Cover the bottom of your baking dish with a little of the sauce.  Then assemble the enchiladas by warming corn tortillas in a pan. Roughly 15 seconds per side just to warm them and make them pliable.

Then add a 1/4 cup of chicken, 1-2 tbs of sauce and a small handful of shredded Monterrey jack cheese.  Then fold the green chile enchilada over and place it into the pan seam side down.

Cover each enchilada with a little more of the sauce and then top with a little more Monterrey jack cheese.

Place into a preheated 350 degree oven and bake for 20-30 minutes or until the cheese is bubbly and starting to brown.

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Hatch Green Chile Enchiladas

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

A delicious and easy green chile enchilada.

Course: Enchilada

Cuisine: TexMex

Servings: 4

Author: Rex

Ingredients

Enchiladas

• 3 cups cooked and shredded chicken
• 12 corn tortillas
• 2 cups Monterrey Jack Cheese Shredded
• Enchilada Sauce see ingredients below

Enchilada Sauce

• 2 teaspoons extra virgin olive oil
• 2 cloves garlic minced
• 1 ½ cups Hatch chiles blistered peeled, seeded and chopped
• 1 cup white onion chopped
• ½ cup tomato chopped
• ½ cup sour cream
• 1 teaspoon salt
• 1/4 tsp cumin
• 1/4 tsp oregano
• 1 ½ cups chicken stock

Instructions

1. Heat a saucepan over medium heat, add the oil and garlic and cook just until the garlic has softened but not browned, roughly 30 seconds.
2. Add the remaining ingredients minus the sour cream. Bring to a boil and simmer for 20 minutes.
3. Once the ingredients have simmered, use and immersion blender to smooth the ingredients to your desired consistency. We like ours pretty smooth. We discovered that when you blend the ingredients super smooth the tomato takes a little of the greenness from the sauce. It was more of a yellow than the green that we started out with.
4. Then to add a little creaminess to the sauce add 1/2 cup of sour cream. Stir in until fully incorporated.
5. Preheat your oven to 350 degrees Fahrenheit.
6. Cover the bottom of your baking dish with a little of the sauce. Then assemble the enchiladas by warming corn tortillas in a pan. Roughly 15 seconds per side just to warm them and make them pliable. Then add a 1/4 cup of chicken, 1-2 tbs of sauce and a small handful of shredded Monterrey jack cheese. Then fold the enchilada over and place it into the pan seam side down.
7. Cover each enchilada with a little more of the sauce and then top with a little more Monterrey jack cheese.
8. Place into a preheated 350 degree oven and bake for 20-30 minutes or until the cheese is bubbly and starting to brown.

This sauce was very good.  However, I might opt to not include the tomatoes next time.  I like a bright green sauce and the addition of the tomatoes while, tasty took away from the color that I desired.

We also received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy.  However, it is noted that I have a high tolerance for spice.  Next time I will opt for the hot chiles.

It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review.  I am not an affiliate and I do not receive any compensation for any sales resulting from this review.