Hatch Green Chile Enchiladas

Name: Hatch Green Chile Enchiladas (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 2 tbsp Vegetable oil; 2 tbsp Flour; 3 cups Chicken broth; 1 cup Hatch green chile-diced (canned or roasted); 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1 cup Monterey Jack cheese-shredded; 1/2 cup Onion-diced; 12 Corn tortillas

⏱1h 15m

👥6

🔥450 cal

Easy

🍽️Mexican

🥗Gluten-Free

Classic Hatch green chile enchiladas, perfect for a comforting weeknight meal. This recipe uses readily available ingredients and a straightforward method.

1.5 lbs Chicken-boneless, skinless thighs

1 tsp Chili powder

1/2 tsp Cumin

1/4 tsp Garlic powder

1/4 tsp Salt

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⏱1h 15m

👥6

🔥450 cal

Easy

🍽️Mexican

🥗Gluten-Free

Classic Hatch green chile enchiladas, perfect for a comforting weeknight meal. This recipe uses readily available ingredients and a straightforward method.

#Mexican #Comfort Food #Dinner

Instructions

Preheat oven to 350°F (175°C).
Cook Chicken: Season Chicken with chili powder, cumin, garlic powder, and salt. Cook in a skillet until fully cooked, then shred.
Prepare Sauce: In a saucepan, heat Vegetable oil over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Add Hatch green chile, cumin, garlic powder, Salt, and Pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Assemble Enchiladas: Dip each Corn tortilla in the Sauce to soften. Fill each tortilla with shredded Chicken, Onion, and Monterey Jack cheese. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through.

Ingredients

Chicken
1.5 lbs 680 g Chicken-boneless, skinless thighs
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
2 tbsp 30 mL Flour
3 cups 720 mL Chicken broth
1 cup 240 mL Hatch green chile-diced (canned or roasted)
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
Salt to taste
Pepper to taste
Filling
1 cup 240 mL Monterey Jack cheese-shredded
1/2 cup 120 mL Onion-diced
Other
12 12 Corn tortillas

Equipment

Skillet
Saucepan
Baking dish
Whisk

Instructions

Preheat oven to 350°F (175°C).
Cook Chicken: Season Chicken with chili powder, cumin, garlic powder, and salt. Cook in a skillet until fully cooked, then shred.
Prepare Sauce: In a saucepan, heat Vegetable oil over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Add Hatch green chile, cumin, garlic powder, Salt, and Pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Assemble Enchiladas: Dip each Corn tortilla in the Sauce to soften. Fill each tortilla with shredded Chicken, Onion, and Monterey Jack cheese. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through.

Nutrition per serving

Calories 450