Hello Lovelies,
So as you all are aware of, My new monthly cooking project is to tackle different ethnic and foreign cuisines.
Last month I did Turkey, and this month I am trying out one of my favorites...New Mexican!
Since it is now Hatch Chilli Season, and I have a ridiculous inability to avoid them at the grocery store, I ended up buying 3 pounds of them. So starting today I am working on trying new recipes, first up is my Fire Roasted Hatch Chile and Chicken Enchiladas.
The recipe:
Fire Roasted Hatch Chile and Chicken Enchiladas
Ingredients:
4-6 Hatch
Green Chiles, roasted, peeled, seeded and chopped
3-4
Cooked chicken Breasts
¼ C
chicken stock
2 Medium
Tomatillos (Shucked, and Diced)
12 corn
tortillas
1/3 C
canola oil
Directions:
To fire roast the Hatch green chiles, place whole chiles onto
the grill and blister each one black. Remove from grill and place
into a brown paper sack to steam, rolling the top down to seal the
bag. Once cooled, remove from the bag and peel the skin
off. Cut the top off and remove the seeds and chop. Set
aside!
In a large bowl combine the fire roasted hatch chiles, the green
chile enchilada sauce, the tomatillos, chicken stock, cremea. Mix well I use a
blender to get a fine consistency. Then separate the sauce and leave
out about 1 ½ cups
Put the shredded chicken in a large bowl and the larger
amount of the sauce and mix well.
In another bowl mix both cheeses or add any others you may like.
In a fry pan, heat oil over medium high heat and
fry each tortilla, both sides, for about 30 seconds each. Drain
well on paper towels.
To assemble:
Add 2 T of the sauce that was set aside to the bottom of a
casserole pan.
Add chicken mixture to lower side of each
tortilla, add some of the cheese mixture, (leaving some for the top) roll up
and place into pan. Once all tortillas are rolled, layer with the
remainder of the reserved sauce, top with the remaining cheese and bake at 350
degrees for 45 minutes until cooked through. Serve and enjoy!!
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I will post pictures later of how it turns out!
- A
