Creamy Hatch Chile Chicken Enchiladas

Creamy Hatch Chile Chicken Enchiladas

Delicious Hatch Chiles from New Mexico are only available for a few weeks each year. This enticing enchilada recipe features their fantastic flavor and is sure to become a new favorite with family and friends. Tips: Use a rotisserie chicken to speed up the assembly; this can be made gluten-free with corn tortillas and rice flour.

Serves: 6
Difficulty: moderate
Prep time: 15 min
Cook time: 40 min

Ingredients

Filling
3 c diced, cooked chicken (rotisserie chicken from your Market Kitchen works well)
8 oz diced, roasted Hatch chiles*
15 oz pinto beans, drained
1/3 c cilantro, chopped
1 lime, juice and zest
1/4 c pickled jalapeño, diced (or to taste)
2 c pepper jack cheese, grated

Cream Sauce
1 c white onion, diced fine
3 T butter
2 T rice flour or all-purpose flour
1/2 c half and half
3/4 c chicken broth
1 t salt
1 t black pepper
15 oz can green enchilada sauce (mild or medium)
1 c sour cream

Additional
12-14 corn tortillas (GF), 6″
1 c hot vegetable or safflower oil
2 c pepper jack cheese, grated
sliced black olives, diced tomatoes, green onions and cilantro for garnish

Steps

Filling
Grill chiles until blistered on all sides. Place in airtight container until cool. Remove skin and seeds, cut into 1″ strips. Combine with other filling ingredients. Set aside.

Cream Sauce
In large saucepan, soften onion in butter over medium heat, 4 min, without browning. Sprinkle in flour and cook 30 sec. more. Whisk in half and half and broth, bringing to a simmer, cooking 3-4 min until smooth. Remove from heat and add salt, pepper, enchilada sauce and sour cream (add a little more half and half if too thick). Set aside.

Dip tortillas into hot oil, shaking off excess, and immediately roll 1/2 c of filling into each one. Place in baking dish, top with sauce, and cover tightly with parchment paper and foil. Bake at 350 degrees until internal temp reaches 165 degrees, approx. 30 min. Remove cover, top with pepper jack and bake 10 min more. Top with olives, diced tomatoes, green onions and cilantro. Serve immediately.

*Hatch chiles are available in your Market Produce Department for a limited time each summer. If not available, substitute with Poblano, Anaheim or 4 oz canned hot Hatch green chiles and 4 oz mild Hatch chiles, or as desired.