Chicken Enchiladas

Scott's Chicken Enchiladas with Green Chile Sauce
Serves 4
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).
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Green Chile Sauce
  1. I lb. hatch chiles
  2. I jalapeño, seeded, finely diced
  3. 1 cup loosely packed cilantro, stems and leaves, chopped
  4. 3 tablespoons extra virgin olive oil
  5. 3 tablespoons apple cider vinegar
  6. 1 tablespoon cumin
  7. 1/2 teaspoon coriander
  8. 1 teaspoon sea salt
  1. 2 tablespoons sunflower (or other vegetable) oil
  2. 3 cups shredded roasted chicken, divided (for vegan enchiladas sub 1 15-oz. can black beans and 1 15-oz. can kidney beans, drained and rinsed)
  3. 12 (5- to 6-inch-diameter) corn tortillas
  4. 1/2 white onion, diced
  5. 3 cloves of garlic, minced
  6. 1 large tomato, diced
  7. 2 tomatillos, diced
  8. 4 radishes, thinly sliced
  9. Salt and pepper to taste
  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.
  1. 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.
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