Hatch Green Chile Chicken Enchiladas

Hatch Green Chile Chicken Enchiladas
Hatch Green Chile Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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) tortillas chicken onion cheese sauce repeat 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.

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