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Hatch Chicken Enchiladas
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Chicken Endchiladas - 600x360.jpg
Hatch Chicken Enchiladas
Prep Time75 Minutes
Servings8
0
Ingredients
2 tbsp. Vegetable Oil
2 tbsp. Flour
1 1/2 cup(s) Chicken Broth
1/2 tsp. Black Pepper
2 cup(s) Monterey Jack Cheese, divided
1/2 Yellow Onion, finely chopped
1/4 tsp. Cumin
4 Hatch chiles, roasted and chopped
1 cup(s) Sour Cream
2 tbsp. Fresh Cilantro , chopped
3 clove(s) garlic, minced
1/4 tsp. Chile Powder
1/2 tsp. Salt
4 cup(s) Cooked Chicken, shredded
8 Tortillas
Directions
  1. In a medium saucepan, sauté onion in oil over medium-high heat until tender. Add garlic. Sauté for 1 more minute. Turn off the heat. Stir in the flour, cumin and chile powder. Thoroughly coat the vegetables with flour and spices. Stir for about 1 minute. Turn heat to low, and slowly stir in the broth. Let simmer for 5 minutes to thicken. Stir in the chiles, salt and pepper. Transfer mixture to a blender. Pulse a few times to incorporate the chiles with the liquid, but still leave slightly chunky. Allow sauce to cool slightly before using.
  2. Preheat oven to 350° F. Stir the sour cream into the chile sauce until melted and fully incorporated. In a large bowl, add the chicken, 1 cup of sauce, 1 cup of cheese and cilantro. Stir to combine.
  3. To assemble the enchiladas, spray a 9 x 13 baking dish with nonstick cooking spray. Add 1 cup of enchilada sauce to bottom of dish. Place a tortilla flat on a clean work surface. Add 1/2 cup of chicken mixture, and roll to close. Place enchilada in dish. Repeat with remaining tortillas and chicken.
  4. When all enchiladas are prepared, pour the remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.
75 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tbsp. Vegetable Oil
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Brookshire's Vegetable Oil - 24 Each
$2.58$0.11 each
2 tbsp. Flour
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Brookshire's All-Purpose Flour - 5 Pound
$3.48$0.70/lb
1 1/2 cup(s) Chicken Broth
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Swanson Chicken Broth - 32 Ounce
$2.78$0.09/oz
1/2 tsp. Black Pepper
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Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz
2 cup(s) Monterey Jack Cheese, divided
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Brookshire's Shredded Monterey Jack Cheese - 8 Ounce
$2.78$0.35/oz
1/2 Yellow Onion, finely chopped
Not Available
1/4 tsp. Cumin
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Brookshire's Ground Cumin - 1.7 Each
$3.28$1.93 each
4 Hatch chiles, roasted and chopped
Not Available
1 cup(s) Sour Cream
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Daisy Sour Cream - 8 Ounce
$1.68 was $1.78$0.21/oz
2 tbsp. Fresh Cilantro , chopped
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Fresh Cilantro, Organic - 1 Each
$1.98
3 clove(s) garlic, minced
Not Available
1/4 tsp. Chile Powder
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Morton & Bassett Ancho Chile, Ground - 2.3 Ounce
$9.98$4.34/oz
1/2 tsp. Salt
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Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
4 cup(s) Cooked Chicken, shredded
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Smart Chicken Boneless Skinless Chicken Breasts, Vegetable Grain-Fed - 1 Pound
$8.98 avg/ea$8.98/lb
8 Tortillas
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Mission Flour Tortillas, Large, Burrito - 8 Each
$3.48$0.44 each

Directions

  1. In a medium saucepan, sauté onion in oil over medium-high heat until tender. Add garlic. Sauté for 1 more minute. Turn off the heat. Stir in the flour, cumin and chile powder. Thoroughly coat the vegetables with flour and spices. Stir for about 1 minute. Turn heat to low, and slowly stir in the broth. Let simmer for 5 minutes to thicken. Stir in the chiles, salt and pepper. Transfer mixture to a blender. Pulse a few times to incorporate the chiles with the liquid, but still leave slightly chunky. Allow sauce to cool slightly before using.
  2. Preheat oven to 350° F. Stir the sour cream into the chile sauce until melted and fully incorporated. In a large bowl, add the chicken, 1 cup of sauce, 1 cup of cheese and cilantro. Stir to combine.
  3. To assemble the enchiladas, spray a 9 x 13 baking dish with nonstick cooking spray. Add 1 cup of enchilada sauce to bottom of dish. Place a tortilla flat on a clean work surface. Add 1/2 cup of chicken mixture, and roll to close. Place enchilada in dish. Repeat with remaining tortillas and chicken.
  4. When all enchiladas are prepared, pour the remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly.