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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hatch Green Chili Chicken Enchiladas Recipe

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This recipe for Hatch Green Chili Chicken Enchiladas is from The Bischof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flour tortillas (as many as you need)
Boneless skinless chicken breastages (as many as you need)
Extra sharp white cheddar cheese, grated
1 large or two small (or as much as you need) cans Hatch Green Chiles
1 med onion diced
1 cube of butter
1 cup of flour
4 or 5 cups of milk
1 tsp cumin
1/2 tsp garlic powder or to taste
1 tsp crushed red chilies
Extra virgin olive oil
Salt & pepper to taste
Directions:
Directions:
Cut up chicken in smallish chunks and fry in pan, with oil, and red chilies, until done and browned nicely on top and bottom. Set aside

Make a roux with flour, butter and milk...google it.
Add cumin and garlic powder.

Dip one half of tortilla in sauce, lay on plate, and fill with chicken, a little sauce, green chilies and cheese. Roll it up and put in baking dish. Make another and repeat until you have as many as you need.

Pour remaining sauce over top of filled pan and sprinkle with left over cheese.

Bake @ 350 degrees until sauce is all bubbly and cheese melted, and maybe browned just a little.

 

 

 

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