Weekend Food Prep–Roasted Green Chili Chicken Enchiladas

My spouse brought home some Hatch chilis from New Mexico, and this is what I made of them. They turned out so delicious, I went in search of an alternative pepper from closer to home. Anaheim chilis are larger and a bit hotter, but they make an acceptable alternative.

Roasted Green Chili Chicken Enchiladas

For the Roasted Green Chili sauce:
one. Roast 6-7 Hatch (or 3 or 4 Anaheim) chilis on parchment in a 400 oF oven until browned on all sides, 20-25 minutes (rotate halfway through)

two. Allow to rest and cool.

three. Using a small pot, sauté in 1 tbs oil:
1 small onion
5 minced garlic cloves

four. Add and blend with immersion blender until smooth:
1 tsp cumin
1/2 tsp salt
1 cup chicken broth
the roasted chilis, removing some of the seeds, if you find them too spicy

five. Bring to a simmer and cook for 5-10 minutes to let flavors meld.

six. To assemble enchiladas, prepare:
8-12 oz grated jack and/or cheddar cheese
8 whole wheat tortillas
2 pounds shredded, cooked chicken

seven. Place 4 oz chicken in each tortilla with 1/2 oz cheese and a few spoons of sauce. Tightly roll it and place it seam-side down into a 9×13 baking pan. Continue until you’ve used all the tortillas.

eight. Top with remaining sauce and cheese.

nine. Bake at 400oF until bubbling, about 30 min.

ten. Let rest 5 min. before serving.

Yields 8 servings.

Photo description: A casserole pan with enchiladas. All you can see is loads of melty cheese.

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