Chicken Enchiladas with Hatch Chile Sauce
This recipe takes your enchilada game to the next level.
Serves 8 |
|8 hatch chiles, grilled or roasted, peeled, seeded, stemmed |
|1 cooked chicken breast |
|6 cloves galic, minced |
|8 oz sour cream |
|8 corn tortillas |
|1 tablespoon lemon juice |
|1 cup shredded Monterey Jack cheese |
|1 onion, diced |
|1 tablespoon canola oil |
- Preheat oven to broil.
- Pour canola oil in a saucepan. Bring to medium heat. Once hot, add onions and cook for 5 minutes. After 5 minutes, add garlic and cook for an additional minute. Transfer onions and garlic to a blender, add chiles and lemon juice. Pulse until smooth. Pour one cup of sauce into a saucepan, and set aside the remainder. Bring saucepan to low heat and pour 8 oz. of sour cream into pan. Stir together well. Set aside.
- Lay one tortilla out and add a spoonful of chicken into the center. Sprinkle a small amount of shredded cheese and add a dollop of chile sour cream sauce. Roll tortilla up and place into a baking dish, seam side down. Repeat process with remaining tortillas. Place baking dish in oven and broil for until enchiladas are lightly browned and cheese has melted.
- Remove from oven and place enchiladas on the serving plates. Spoon the reserved hatch chile sauce over the tops of the enchiladas and enjoy!