Roasted Hatch Chile Chicken Enchiladas Recipe
Roast hatch chiles and blend them into a homemade enchilada verde sauce for a great kick of flavor! Ready in 1 hr 30 min, serves 6.
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Cooking tools:
- Food processor
- Blender
- Baking pan
- Pie dish
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 3/4 pound Hatch chiles, cut in half, seeds and stems removed
- 3/4 pound tomatillos, husks removed
- 1 small onion, cut into large pieces
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken stock
- 3 cups shredded cooked chicken
- 1/2 cup Mexican crema
- 1/2cup cilantro, chopped
- 2 cups shredded Monterey jack cheese, divided
- 12 corn tortillas
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