Hatch Green Chile Enchiladas with Roasted New Mexico Chiles
Smoky Hatch chiles, tender chicken, and melted cheese come together for flavorful enchiladas perfect for a Southwestern feast.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Covered bowl
- Spoon
- Measuring spoon
- Microwave
- Paper towel
- Baking dish
- Aluminum foil
Ingredients
- 12 corn tortillas, preferably white corn
- 2 cups cooked and shredded chicken
- 1 1/2 cups roasted Hatch green chiles, peeled and chopped
- 2 cups shredded cheese, Monterey Jack and sharp cheddar blend
- 1 can (10 oz) red enchilada sauce or homemade green chile sauce
- 1 cup Mexican crema or sour cream
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- Fresh cilantro for garnish
- Olive oil for cooking
- Salt
- freshly ground black pepper
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