Hatch Chiles hail from the Hatch Valley in New Mexico and their arrival is celebrated each year during the Hatch Valley Chile Festival. What distinguishes a Hatch chile is their providence. I love your idea for freezing them. That looks AWESOME! I fell in love with green chile that day and became the person I tried so hard not to be - someone who is obsessed with green chile. I don’t like my food smothered in sauce either – let me know how your husband likes them if you end up making these . Serve with additional hatch chile sauce on the side. Thanks for visiting and for the compliment You may not be able to get Hatch Chiles in South Africa, but poblano or other mild green chiles would work. Your email address will not be published. 6 Hatch chile peppers, sliced in half lengthwise and seeded, 1 pound skinless, boneless chicken thighs, ½ (14.5 ounce) can diced tomatoes, drained, 1 (8 ounce) package shredded Mexican cheese blend. I roasted the chilies on the gas burner. Love that chillie sauce! Husband couldn't quit eating it!! Add the onions and saute, stirring occasionally, until slightly brown and tender, about 5 minutes. It was wonderful! Thanks for visiting and enjoy the enchiladas! A meal in minutes is what's required when you have family visiting for a big…, Most of us are looking for healthy recipes to add to our weekly meal rotation…, I don't buy a lot of cookbooks, but occasionally someone like Thomas Keller will publish…, Category Heart Healthy| Main Dish| She's Cookin' Tags chicken enchiladas| Hatch chiles. Hi Chuck. Required fields are marked *. Learn how your comment data is processed. Remove from heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. So good. I love Mexican food, and hatch chili sauce sounds perfect for with these. Hatch chiles look a lot like Anaheim chiles which are more common, either way – they’re delicious! The next time I made it I'll probably use shredded chicken. Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. I lived in New Mexico for 31 years. Thanks, Krissy. roasted hatch green chiles with skin and seeds removed. I am glad to see that is not so with this recipe. Then I can store all of them in one ziplock bag. The creamy version, similar in flavor to a creamy poblano sauce, adds a cool balance to the piquant, smoky, mildly spicy note of the vibrant green “straight” sauce –  served over your favorite enchiladas it’s a flavor bomb! Looking forward to more of your recipes using these chiles. This site uses Akismet to reduce spam. I spent a few years living in New Mexico. Thank you so much! That, is quite possibly, my most favorite time of year. how do you re hydration the chilies for enchiladas sauce please send me a e-mail. You can use leftover roasted chicken, rotisserie chicken or other purchased cooked chicken. I actually JUST had enchiladas this past weekend, yours look much better than mine haha, Raven, you are too funny! Because as I walk around the farmers markets and into stores like Whole Foods, the air is filled with the aroma of fire roasted green chiles. I also used shredded chicken breast since that's what I had. Looks absolutely delicious! I'm enjoying your blog, Krissy. This is one of the most amazing enchilada combos, especially how you describe it..very tasty! I absolutely love your recipes. Most people won't think twice about serving basic cornbread when is on the table. The only thing I did different was to cut the corn tortillas into triangles. Was delicious! I was stupid. This site uses Akismet to reduce spam. Beautiful enchiladas!!! I added sour cream to the cheese layer and it made the sauce extra creamy. My local grocery store has an annoying habit of not labeling the chilies very well, but from the looks of it, I bought a hatch chile the other day and used it in a soup. Thank you so much for sharing!!! During that time, I refused to even try green chile because I thought the people were freakishly obsessed with it and my unwillingness to try it was somehow proving. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! My mouth won’t stop watering. I have home-roasted, peeled and seeded Hatch chiles in the freezer. What a great sauce…love all of that garlic They look fantastic! So, if you're ever lucky enough to come across some freshly roasted Hatch Green Chiles, buy as many as you can. Some hot, some mild, my family and some of their lucky friends got a taste of Hatch Chiles in hash browns, salsas, sauces, stuffed, layered, and rolled. I stuck the tray in my deep freezer and when they were frozen solid, I pulled those little mounds up and stuck them in freezer bags. Cook onions over medium heat with a tablespoon of olive oil for about 5 minutes to soften, add garlic and cook for another minute. Learn how your comment data is processed. Like the other reviewers it was a little too spicy (but I'm guessing hat really depends on the peppers which can be unpredictable) and that the 1/2 cup of chicken grease at the end is not really necessary. Soften tortillas by dipping in soup mixture. This recipe has too many steps making it unnecessarily lengthy - does the chicken really need to be cooked 3 times? There are a lot of variations you can do with this recipe. Thanks for any and all suggestions. Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Talk about fresh. But it’s a healthy addiction to have since Hatch Chiles have zero fat, cholesterol, and sodium with practically no calories, and are high in fiber and vitamins A and C! Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Allow to cool, remove skin, stem, seeds, and membrane. It will become a regular dish here. I was going to can them, but I think I will try freezing them in my silicone muffin pan! Thank you very much for sharing. Remove from heat and place in a paper or plastic bag to steam - this makes it easier to remove the skin. Although a touch of heat adds just the zing I prefer in most dishes, I guess I’m not a true chile-head, because I wasn’t familiar with the now infamous Hatch Chile and its short-season. Too bad I couldn’t be there for the festival would have loved it. Chicken Enchiladas with Hatch Chile Sauce Recipe. Hi, Carolyn! Amount is based on available nutrient data. Light and fresh tasting. Don’t worry! This makes me HUNGRY! You saved Hatch Chile Enchilada Pie to your. Percent Daily Values are based on a 2,000 calorie diet. , Hi Annie – I would assemble just before baking – the corn tortillas will get soggy if done the night before. Your daily values may be higher or lower depending on your calorie needs. sliced green onions,fresh cilantro and sour cream, Best Recipes for Hatch Chiles — Shockingly Delicious, 50 Best Hatch Chile Recipes | Best Recipes for Hatch Chiles | Green Chiles from New Mexico | ShockinglyDelicious.com, Hatch Chile and Chipotle Salsa - Foodness Gracious. Grill the hatch chiles until skin is charred. This year I proved my love and devotion to the might Hatch Green Chile by buying a 25 pound case of roasted green chiles from Whole Foods. To make sauce: Combine soup, Enchilada sauce and sour cream in saucepan, heat and set aside. Th.is recipe is now a fav. Dash's Garlic and Herb because it has no sodium. For the past two weeks, I’ve been a kid at my own chile festival as I played with nearly a bushel of the long green babies from  Melissa’s Produce. Spoon sauce and filling on each tortilla; roll up. I would go with corn for enchiladas, and am really sorry you can’t find any Hatch chiles where you are in Texas . An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The title is Hatch Chile Heaven. I couldn't find Hatch Chilis so I used Pablonos instead but still turned out delicious and not too spicy. That’s what I thought – I really want these to turn out spectacular for a special dinner party. I'll be trying your recipe! Your enchiladas look perfectly delicious and so healthy. Some people may have been intimidated by this massive tray of blackened goodness, but not this Foodie. Garnish with tomatoes, green onion, and cilantro. this link is to an external site that may or may not meet accessibility guidelines. Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. This was delicious! I’ve never paid too much attention of the kind of chiles, but I learned one name today. Pour 1 cup chicken broth over thighs and bring to a boil. So much so that I'm starting to salivate while I write. Today, I’m sharing a simple, mild Hatch Chile sauce, served two ways: creamy and “straight”, with chicken enchiladas. These do look yummy Priscilla and your plate showing two of these babies as a serving looks just perfect to me;-) I’m loving your Hatch chili sauce! Remove chicken thighs from chicken broth, reserving 1/2 cup broth. No bueno . Shredding the chicken should be in the recipe someplace. Hi, Annie – I prefer a fresh green salad which adds texture and crunch alongside the enchiladas, or serve with black beans and/or rice. Free. These enchiladas look amazing. Allow flour to cook with onion and garlic until fragrant, stirring frequently, about 2 minutes. I loved her Tastes and flavors of San Antonio. Is the measurement for the green chiles 1 pound plus 2 cups? Anywho made big pot of pork thick and delicious green chile. I cook the chicken in foil packets in the toaster oven at 400 degrees for about 20 minutes - I think this gives you moister chicken than if you cook it on the stove. To plate: place spoonful of the creamy hatch chile on the plate, spread with the spoon back, place two enchiladas on top, sprinkle with cheese, place under broiler for 1 minute or so to melt the cheese.