Hatch Green Chile Chicken Enchiladas
- 1 rotisserie chicken,deboned
- 24 corn tortillas
- 4 cups shredded Jack and Cheddar blend cheese
- 1 24 oz. bag Hatch Green Chiles
- 1/4 heaping cup flour
- 1 white onion finely chopped
- 1/4 olive oil
- 8 cups chicken stock
- 1 cup shredded cotija cheese
Preheat oven to 350.
Spray a 9 x 13 pan with non stick spray
heat olive oil over medium high heat and then add the flour.
Whisk until it's a thick paste and cook for about a minute, continually whisking.
Add the chicken stock and whisk until it simmers.
Simmer for 3-4 minutes over medium heat.
Add the chile and simmer on low for 3-4 minutes
Blend until smooth and then simmer again for 5 minutes.
Remove from heat.
In a fry pan add a little vegetable oil and heat over medium high heat.
Soften the tortillas one at a time in the oil
Layer into the pan:
sauce (enough to generously cover the bottom of pan)
End with sauce and then sprinkle the cotija cheese all over the top.
Cover with foil and bake for 30 minutes
Remove foil and bake for another 10-15 minutes until golden brown on the edges.
Cool for 5 minutes before cutting.