Hatch Green Chile Enchiladas Recipe

Green Chile Chicken Enchiladas – WellPlated.com

WEBAug 23, 2022 · Stir in the shredded chicken, spices, and some salt. Remove from the heat and let cool. In a large bowl, combine the yogurt …

Rating: 4.9/5(103)
1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.
2. Cook and shred chicken, following these easy steps*.
3. To make the enchiladas: Heat the oil in a large skillet or sauté pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
4. To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.

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Hatch Green Chile Enchiladas Mexican Please

WEBAug 4, 2023 · Roast the chiles in a 400F oven for 20-30 minutes. To poach the chicken, cover the chicken breast with cold water and bring to a boil. …

Rating: 4.5/5(61)
1. Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes.
2. To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
3. Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles. Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.
4. Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Saute the majority of the chopped onion in some oil over medium heat. Once it has softened add a minced garlic clove and cook for an additional minute or so. Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.

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