Hatch Chile Enchiladas Recipe
If you like Mexican food, be sure to try out this recipe in your home today!
Hatch Chile Enchiladas
Post-Gazette Tested
This chicken dish is made with New Mexico's incomparable Hatch chiles, which are available at specialty grocery stores in the fall, including Reyna Foods in the Strip District. It's spicy, but delicious!
If you cannot find Hatch chiles, a combination of poblano or Anaheim chiles and a small amount of habanero chile pepper to provide the extra heat makes a reasonable substitute.
For sauce
- 1/2 cup chopped white onion
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin (or grind seeds yourself in a molcajete with the garlic)
- 1 tablespoon flour
- 1/2 cup chicken stock
- 2 cups of chopped, roasted Hatch green chile
- 1/2 cup chopped tomato or tomatillos, or a mixture of both
- Salt as desired
Saute onion in olive oil until translucent, about 3 minutes. Add garlic, allowing it to soften but not burn. Add cumin, then flour, and cook a few minutes. Slowly stir in stock. Add chopped chile and tomato.
Cover and simmer 20-30 minutes. Season to taste with salt.
For enchiladas
- 2 cups cooked, shredded chicken
- 1/2 cup chopped onion
- Green chile sauce (from above)
- 8 corn tortillas
- Oil
- Mexican cheese of your choice (Chihuahua, Monterey Jack or cheddar)
- Shredded lettuce, sour cream and chopped cilantro, for garnish
Combine chicken, onion and one cup of sauce in a saucepan. Heat remaining sauce and set aside, Fry tortillas in oil until softened, unless it is fresh and already soft.
Dip tortillas in warm green chile sauce and fill with shredded chicken. Roll and place in casserole dish.
Top with rolled enchiladas with remaining sauce and cheese and bake for 25 minutes at 350 degrees. To serve, top with lettuce, sour cream and cilantro.
Makes 4 servings.
— Nic DiCio, Reyna Foods
