A few weeks back I was craving some Mexican food {when am I not?} and found this recipe for Hatch Green Chile Chicken Enchiladas. The pictures were beautiful and it seemed simple enough, so I thought I'd give it a go! Go to Lovely Little Kitchen and check out her pictures - mine definitely don't do these justice - but the enchiladas speak for themselves. The fact that I had them just about every day for a week and didn't get sick of them shows just how delicious these were. They'll definitely be on rotation all winter long :)
Green Chile Chicken Enchiladas
Ingredients
Sauce
1 Tblsp butter
1 Tblsp flour
1 cup chicken broth
1/4 cup heavy cream {or half and half}
2 Tblsp diced green chiles {canned or frozen}
2 1/2 cup shredded Mexican Blend Cheese, divided
Filling
1 cup shredded chicken
1-14oz can black beans, drained and rinsed
1-14oz can corn, drained and rinsed
1/4 cup chopped green chiles {canned or frozen}
2 oz cream cheese, softened
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
8 soft taco size flour tortillas
Instructions
1. Preheat oven to 350.
2. For sauce, in medium pan melt butter over medium high heat. Whisk in flour to form a paste and cook about 2 minutes.
3. Gradually whisk in chicken broth and bring to a gentle boil, whisking occasionally. When sauce has slightly thickened, stir in heavy cream, green chiles, and 1/2 cup of cheese. Stir until smooth. Remove from heat and set aside.
4. For filling, in a large bowl mix together chicken, beans, corn, green chiles, cream cheese, and spices. Divide mixture between 8 tortillas.
5. Pour enough sauce to cover bottom of a greased 9x13 baking dish. Roll tortillas around filling and place seam side down in pan. Pour remaining sauce over filled enchiladas and sprinkle remaining cheese over top.
6. Bake for 30 minutes uncovered, or until hot and bubbly and cheese beginning to brown.
Garnish with avocado, green onion, cilantro, etc.
Makes 8 enchiladas
adapted from little lovely kitchen
stephanie marie
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