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Chicken Enchiladas with Hatch Chile Sauce

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


  1. Preheat oven to broil.
  2. 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.
  3. 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.
  4. Remove from oven and place enchiladas on the serving plates. Spoon the reserved hatch chile sauce over the tops of the enchiladas and enjoy!
Season: Spring