I have made green chile chicken enchiladas for years. It’s one of the first things that I ever made for my husband & he has loved them ever since. I used to make them with canned chiles & sauce (which I would still totally do, by the way) but since we have a butt-load of hatch chiles, I thought I would try them with my homemade Hatch Green Chile Sauce.
I just made a batch of the sauce, mixed half of it with the chicken & I thinned out the other half with some chicken broth to use it as the sauce. I also made them a little lighter/ healthier than traditional enchiladas, but trust me when I say, the flavor is not lacking. These chiles have a very subtle heat. It’s not in a burning-your-face-off kind of way, but they definitely have a little spice. You could even add some jalapeños or something a little spicier if you want to kick it up a notch. I seriously ate these for lunch everyday last week. It’s one of those dishes that is just as good reheated.
- HATCH GREEN CHILE SAUCE:
- 3 Tablespoons Olive Oil
- 1 medium White Onion, chopped
- 3-4 Garlic Cloves, minced
- 2 Tablespoons All-purpose Flour
- 2 cups Roasted Hatch Chiles, chopped
- 2 cups Chicken Or Vegetable Stock (low sodium)
- 1 teaspoon Kosher Salt
- 1½ pounds Boneless Skinless Chicken Breast, cooked & shredded
- 1 teaspoon Cumin
- ½ teaspoon Kosher Salt
- Black Pepper, to taste
- 6 Tortillas (I used whole grain)
- ½ cup Shredded Cheese (I used a Light Mexican blend)
- HATCH GREEN CHILE SAUCE:
- In a large saucepan, heat oil over med-high heat. Add the onion & cook for about 3-5 minutes until soft. Add in garlic & cook another 2 minutes. Add in flour & cook another 2 minutes. Add in the chiles & mix until combined.
- Pour in the stock & any other seasonings you like, including salt. Bring it to a boil, then reduce the heat to a simmer. Cook this for 15 minutes & then turn off the heat (it will thicken up but still be pourable).
- Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray.
- Place chicken in a large mixing bowl. Toss chicken with seasonings (salt, pepper, cumin) & half of the cheese.
- Divide green chile sauce in half (leave one-half in the saucepan & add the other half to shredded chicken mixture, mixing well). Add 1 cup chicken stock to the saucepan, whisking until combined with green chile sauce.
- Wrap tortillas in a few damp paper towels & microwave for 30-45 seconds.
- Spoon out a 3-4 Tablespoons of sauce into the bottom of the prepared dish. Working with one tortilla at a time, lay the tortilla out on a flat surface. Spread out approximately ⅙ of the chicken mixture into the middle of the warmed tortilla. Roll up the tortilla tightly & place in baking dish, seam side down.
- Repeat with remaining tortillas & chicken.
- Once all the tortillas are rolled in the baking dish, top them with the remaining sauce. Sprinkle the top of the rolled tortillas with the remaining cheese & cover the dish with tin foil.
- Bake enchiladas for 15-20 minutes, then remove the tin foil & bake for an additional 5 minutes.
* I don't like mine super 'saucy', but if you do, warm up some additional green chile sauce & top off enchiladas plates when serving