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Hatch Green Chile Enchiladas with Mexican Rice
Created by: Howcan Team
Ingredients
- 12 Hatch green chiles, roasted, peeled, and chopped
- 2 cups shredded cooked chicken
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack cheese
- 12 corn tortillas
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the chopped green chiles, shredded chicken, 1 cup of shredded cheese, and diced onion.
- In a skillet, heat the vegetable oil over medium heat. Add the minced garlic and cook for 1 minute. Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually add the chicken broth to the skillet, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the sour cream, ground cumin, salt, and black pepper.
- Pour 1/2 cup of the sauce into the chicken and green chile mixture, and stir to combine.
- Spoon the chicken mixture onto each tortilla, roll up, and place seam side down in the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese.
- Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted and starting to brown.
- While the enchiladas are baking, fluff the cooked white rice with a fork and stir in the chopped cilantro.
- Serve the Hatch Green Chile Enchiladas with a side of Mexican rice and lime wedges. Enjoy!
Hatch Green Chile Enchiladas are a beloved New Mexican dish that originated in the Hatch Valley, known for its flavorful and spicy green chiles. The dish features corn tortillas filled with a savory mixture of roasted Hatch green chiles, cheese, and sometimes meat, then smothered in a rich green chile sauce and baked to perfection. The accompanying Mexican rice, infused with tomatoes, onions, and spices, provides a perfect balance to the heat of the enchiladas. This classic combination is a staple in New Mexican cuisine, often found in family-owned restaurants and local eateries throughout the region. For an authentic experience, visit the Hatch Valley during the annual green chile harvest, where you can taste the freshest and most flavorful version of this iconic dish.
75 min
6
480 calories
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