Fiery-Foods: Hatch Green Chile Chicken Enchiladas

Every year there's a shipment of green chiles that come from Hatch, New Mexico. They get roasted in giant roasters and sold in bulk. And then everyone makes delicious recipes in celebration. I wanted to participate at home this year since Tex-Mex cooking has become so close to my heart, so I made a green chile dinner in honor of the yearly chile festival.  I decided on some green chile chicken enchiladas because who doesn't like enchiladas? The chiles are perfectly matched with the delicate chicken, and these enchiladas were a hit.

Note: If you would like the enchiladas a little spicy, either choose spicy Hatch peppers or add some finely chopped jalapeño to the sauce.

Green Chile Chicken Enchiladas

3 cups shredded rotisserie chicken

1 (10½-ounce) can cream of mushroom soup

2 roasted Hatch green chiles, peeled and chopped

12 (6-inch) corn tortillas

Vegetable oil

Hatch Green Chile Sauce

2 cups shredded Monterey Jack, pepper jack, or Chihuahua cheese

Spray a 13x9-inch glass baking dish with cooking spray and set aside. Preheat oven to 350°F.

In a large bowl, mix chicken, cream of mushroom soup, chiles, and ½ cup of the shredded cheese. Set aside. Heat oil in a skillet over medium heat. Add tortillas, one at a time, and cook briefly on both sides (about five to ten seconds) until soft. Immediately remove the tortilla to the prepared dish. Spoon chicken mixture down the center of the tortilla and fold both sides over to form a tube. Make sure the seam is on the bottom before moving to the next tortilla. Repeat steps of cooking and stuffing tortillas until all tortillas are in the large dish.

Pour green chile sauce evenly over the enchiladas. Sprinkle cheese over the top. Place in hot oven and cook for approximately 20 to 30 minutes, or until bubbly and cheese is melted.

Hatch Green Chile Sauce

Adapted from fiery-foods.com

3 tablespoons unsalted butter

½ cup white onion, finely chopped
4 small tomatillos, husks removed, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups chicken broth

1 cup roasted Hatch chiles, peeled and chopped

½ teaspoon ground cumin
½ teaspoon dried Mexican oregano

Sea salt and freshly ground black pepper
1 bunch fresh cilantro, leaves only
½ cup heavy cream

Heat a skillet over medium heat, and add the butter when hot. Add the onion and tomatillos and sauté until soft, about five minutes. Add the garlic and sauté for an additional 30 seconds.  Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, but make sure that it doesn't brown. Slowly add the broth, while stirring, until smooth. Add the Hatch chiles, cumin, and oregano and bring to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about fifteen minutes. Add salt and pepper to taste.  Remove from the heat, add the cilantro, and blend the mixture using a stick blender until smooth.  Add the heavy cream, then return the sauce to the burner and heat until bubbling.