Hatch Green Chile Chicken Enchiladas

Indulge in the bold flavors of New Mexico with our Hatch Green Chile Chicken Enchiladas. This mouthwatering dish features tender shredded chicken and roasted Hatch green chiles, wrapped in warm corn tortillas, and smothered in a creamy, cheesy sauce. Perfectly seasoned and baked to golden perfection, it’s a true taste of New Mexican culinary tradition.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup Hatch green chiles, roasted and chopped
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup cream cheese, softened
• 12 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the chicken and spices: Stir in the shredded chicken, Hatch green chiles, cumin, salt, and black pepper. Cook for another 5 minutes until everything is well combined and heated through.
4. Make the sauce: In a medium saucepan, combine the sour cream, cream cheese, and chicken broth. Cook over medium heat, stirring constantly until the sauce is smooth and creamy. Mix in half of the shredded Monterey Jack and Cheddar cheeses until melted.
5. Assemble the enchiladas: Warm the corn tortillas in the microwave for about 30 seconds to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
6. Top with sauce and cheese: Pour the cheese sauce over the enchiladas, spreading it evenly. Sprinkle the remaining shredded Monterey Jack and Cheddar cheeses on top.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve hot.

Enjoy your delicious Hatch Green Chile Chicken Enchiladas!