Remember the Hatch Green Chile Crockpot Chicken I blogged about a few weeks ago? If not, click here for the recipe. That recipe made a ton of chicken and I wanted to get creative with it and introduce my sister-in-law to hatch chiles since she was kind enough to come and help me sew a few projects. I decided to try making Hatch Green Chile Enchiladas.
My recipe was loosely based on this Green Chicle Enchilada recipe I found on Simply Recipes.
First I took two fresh hatch chiles and roasted them in the oven. (Check the crockpot recipe for instructions on that.)
Once they were peeled, I sliced off the tops and then cut them into strips. I didn’t leave many seeds because even though these are mild chiles they are still pretty hot.
I loved the idea of skillet cooking the tortillas before building the enchiladas because I’m not a fan of how soggy tortillas can get. I used olive oil in the skillet rather than Canola Oil as suggested on Simply Recipes.
I cooked them for just a few minutes until they got nice and crisp but not too crisp that I wouldn’t be able to roll them. I lightly sprayed my baking dish so nothing would stick. Then I mixed together about a half cup of the Hatch Green Chile sauce I used in the crockpot recipe and half a cup of light sour cream. I put a thin layer on the bottom of my baking dish then began to assemble my enchiladas.
First I sprinkled a little cheese on the tortilla then I topped it with a good size serving of the Hatch Green Chile Crockpot Chicken on the tortillas.
Then I took a couple slices of the hatch green chiles I had just roasted and last I spread a spoonful of the hatch green chile sauce and sour cream mixture then I rolled the tortillas and placed them in the dish seam side down.
I just made 2 for each of us, so once they were assembled and placed in the dish, I used the remaining sauce mixture and spread it on top. You want to be sure to thoroughly cover the tortillas with the mixture so that your tortillas don’t get burned while they are baking. If you need to make more, just do an even amount of both sour cream and the hatch green chile sauce. Then top them off with some cheese. I used a cheese my grocery store labels as Queso Quesadilla (not sure what that means). I grabbed the non-Italian white cheese mixture for this recipe.
Once they are built, through them in the oven for about 15-20 at 350 degrees.
I topped them off with a little cilantro because I love it! And because it made them look pretty!
They were delicious and spicy! If you like Hatch Chiles, you will want to make this recipe! I’m sad I’m out of the hatch sauce…looks like it’s time to make more!
What is your favorite Hatch Green Chile recipe? Share it with me so I can try it!
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