Chicken Enchiladas

With a freshly roasted green (hatch) chile sauce, these enchiladas taste light yet substantial. You can easily make these vegan, sub out the shredded chicken for 2 cans of beans (black and kidney). If you love enchiladas, try Scott’s Chicken Enchiladas with a homemade Green Hatch Chile Sauce.

Scott's Chicken Enchiladas with Green Hatch Chile Sauce


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tania Van Pelt

Ingredients

Green Chile Sauce

  • 1 lb. hatch chiles, roasted, chopped
  • 1 jalapeño, seeded, finely diced
  • 1 cup loosely packed cilantro, stems and leaves, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon sea salt

Enchiladas

  • 2 tablespoons sunflower oil or other neutral vegetable oil
  • 3 cups roasted chicken, shredded, divided (for vegan enchiladas sub 1 15-oz. can black beans and 1 15-oz. can kidney beans, drained and rinsed)
  • 12 5- to 6-inch-diameter corn tortillas
  • 1/2 large white onion, diced
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 2 tomatillos, diced
  • 4 radishes, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Put oven on broil setting. On a pan spread the hatch chiles, put in oven, and roast for about 7 minutes on one side, flip the chiles and roast for another 7 minutes. Remove from oven and reduce heat to 350° F.
  2. Once slightly cooled, remove the stems and halve the chiles, and using blender or food processor process the chiles with the other ingredients (cilantro, jalapeño, olive oil, vinegar, coriander, cumin, and sea salt) until smooth.
  3. In a saucepan, sauté the diced onion with salt and pepper in 2 tablespoons of oil for 3 minutes, add the 3 cloves minced garlic, and cook onion and garlic mixture until onions are golden. Add the green chile sauce. Simmer for 15 minutes.
  4. Spread 1/2 cup of green chile sauce over bottom of 8x8x2-inch glass baking dish. Fill each corn tortilla with 1/4 cup of shredded chicken and 1 tablespoon of chile sauce. Gently roll the tortilla and place it in the baking dish. Place the tortillas close together. Once all tortillas are filled, top them with more chile sauce (about 1 cup). Put in the oven and bake for 15 minutes.
  5. Once out of the oven, garnish with diced tomatoes, tomatillos, and sliced radishes. Serve with a green salad.

Recipe Notes

You may need to warm the tortillas first either in the oven or over a gas flame to soften them. Especially if the tortillas are thicker and less pliable.