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Hatch Green Chile Enchiladas Recipe

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This recipe for Hatch Green Chile Enchiladas is from Norris 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:  

INGREDIENTS

For the Filling:

2 1/2 cups cooked chicken, shredded
1/4 cup Roasted Hatch Green Chile, diced
1/4 cup onion, diced
1/2 cup shredded cheddar jack or Monterey jack cheese

For the Enchiladas:

8 corn tortillas
Avocado oil or other neutral-flavored oil
1 1/2 cups Hatch Green Chile Sauce
1 cup shredded cheddar jack or Monterey jack cheese
Directions:
Directions:
INSTRUCTIONS

Heat oven to 350°F.

Combine chicken, chiles, onion and cheese in a bowl.

Heat a skillet over low heat. Pour a small amount of oil in the bottom. Heat each tortilla in the oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain.

Lightly oil a 9-inch baking dish. Spread a thin layer of sauce in the bottom.

Assemble enchiladas. Spoon about 1/4 cup chicken mixture into a tortilla and roll-up. Place in the baking dish, seam side down. Repeat with remaining tortillas and chicken.

Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. Sprinkle with remaining cheese.

Bake enchiladas 15-20 minutes or until sauce is bubbly and cheese is melted. Remove from oven and serve with cilantro, jalapeņo slices, diced red onion, or avocado (optional).

 

 

 

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