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To make tasty Hatch Green Chile Enchiladas, you need the following items: - 12 corn tortillas - 2 cups shredded cooked chicken (or black beans for a vegetarian option) - 1 cup Hatch green chiles, roasted, peeled, and chopped - 1 cup sharp cheddar cheese, shredded - 1 cup Monterey Jack cheese, shredded - 2 cups green enchilada sauce (store-bought or homemade) - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients blend together to create a dish full of flavor. The Hatch green chiles bring a unique taste that makes this recipe special. If you can't find certain items, here are some substitutes: - Use flour tortillas instead of corn for a different texture. - Swap shredded chicken for shredded beef or turkey. - If you want a vegan option, replace chicken with black beans or lentils. - Try pepper jack cheese instead of sharp cheddar for extra spice. - For a dairy-free option, use cashew cream in place of sour cream. These swaps help you customize your enchiladas to fit your taste and dietary needs. Toppings can add a fresh touch to your enchiladas. Here are some ideas: - Extra cilantro for freshness - Sliced jalapeños for heat - Diced avocado for creaminess - Crumbled queso fresco for a salty bite - Lime wedges for a zesty finish These optional toppings allow you to personalize each serving. You can mix and match to create the perfect plate. For the full recipe, check out the Hatch Green Chile Enchiladas section. To start, preheat your oven to 375°F (190°C). This step warms the oven for baking later. In a large skillet, pour in 1 tablespoon of olive oil. Heat the oil on medium heat. Add 1 cup of chopped Hatch green chiles to the skillet. Sauté them for about 2-3 minutes. This brings out their fragrant flavor. Next, grab a large mixing bowl. Add 2 cups of shredded cooked chicken, or black beans if you prefer. Mix in half of both cheeses: 1/2 cup of sharp cheddar and 1/2 cup of Monterey Jack. Now, add the sautéed chiles, 1 teaspoon of garlic powder, salt, and pepper to taste. Stir everything together until well combined. Warm 12 corn tortillas in a dry skillet or microwave. This makes them soft and easy to roll. Spoon 2-3 tablespoons of your chicken mixture into the center of each tortilla. Roll them up tightly. Place each rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this step until your dish is filled. Now, pour 2 cups of green enchilada sauce evenly over the tortillas. Make sure to cover all the edges. To finish, sprinkle the remaining cheese on top. This will melt beautifully while baking. Cover your baking dish with foil to keep moisture in. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. This makes the cheese bubbly and slightly golden. When you take it out of the oven, let it cool for 5 minutes. This cooling time helps the enchiladas set. Finally, drizzle sour cream on top and sprinkle fresh cilantro for garnish. Your Hatch Green Chile Enchiladas are now ready for serving! To make perfect enchiladas, start by warming your tortillas. This keeps them soft and easy to roll. I suggest heating them in a dry skillet for about 30 seconds per side. Next, do not overfill your tortillas. Use about 2-3 tablespoons of filling. This helps them roll easily. After rolling, place them seam-side down in your baking dish. When picking Hatch green chiles, look for firm, smooth skin. They should feel heavy for their size. A good chile has a rich green color. If you can, smell them. They should have a fresh, earthy scent. Choose medium or hot varieties for more flavor. If fresh chiles are not available, canned ones work fine too. A common mistake is not preheating your oven. This can lead to uneven baking. Also, avoid skipping the foil cover for the first part of baking. This traps steam and keeps your enchiladas moist. Lastly, be careful not to under-season your filling. A pinch of salt and pepper can make a big difference! {{image_2}} You can easily make these enchiladas vegetarian. Instead of chicken, use black beans. They add protein and flavor. Mix in some sautéed vegetables like bell peppers or zucchini for extra color and crunch. This option keeps your meal hearty while sticking to plant-based ingredients. While green enchilada sauce is classic, you can explore other sauces. For a creamy taste, try adding a white queso sauce. It pairs well with the green chiles. If you like spice, a tomatillo salsa can boost the heat. Don’t hesitate to switch it up and find your favorite sauce! Feel free to customize your enchiladas with more proteins. Shredded beef or turkey can add richness. You could also use tofu for a plant-based protein. Adding more vegetables, like spinach or corn, can enhance the taste and nutrition. Be creative and make it your own! After you enjoy your enchiladas, let them cool. Place leftover enchiladas in an airtight container. Make sure they are sealed well to keep moisture in. Store them in the fridge. They will stay fresh for about 3 to 4 days. If you want to keep them longer, consider freezing. To freeze your enchiladas, wrap them tightly in plastic wrap. You can also use aluminum foil for extra protection. Place wrapped enchiladas in a freezer-safe bag or container. This helps prevent freezer burn. They can last in the freezer for up to 3 months. When you want to eat them, thaw them in the fridge overnight. Reheat enchiladas in the oven for the best results. Preheat your oven to 350°F (175°C). Remove the lid or cover from the container. Place the enchiladas in a baking dish and cover with foil. Heat for about 20 minutes or until warmed through. You can also reheat them in the microwave if you're in a hurry. Just microwave them for 1 to 2 minutes. Enjoy your enchiladas again just like the first time! For the full recipe, check the section above. You can use black beans instead of chicken. They add protein and flavor. You can also use grilled vegetables like zucchini or bell peppers for a tasty veggie option. If you want something heartier, try shredded beef or pork. Yes, you can prepare the enchiladas in advance. Just assemble them and cover them tightly. Store in the fridge for up to a day. When ready to bake, pour on the sauce and cheese. Adjust the baking time if they are cold. Hatch green chiles have a unique heat. They can range from mild to medium. Most people find them flavorful without being too hot. If you want more heat, choose spicier varieties or add jalapeños. Yes, flour tortillas can work in this recipe. They tend to be softer and easier to roll. However, corn tortillas add a traditional flavor and texture. If you use flour, warm them first to keep them pliable. To make green enchilada sauce, blend these ingredients: - 1 cup roasted Hatch green chiles - 2 cups chicken or vegetable broth - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt to taste Simmer for 10-15 minutes to blend flavors. You can use this sauce in your enchiladas or as a topping. You can find the full recipe for Hatch Green Chile Enchiladas in this article. You learned about making tasty Hatch Green Chile Enchiladas. We covered the key ingredients, like chiles and toppings. I shared step-by-step instructions to prep and bake. You also got tips to perfect your dish and avoid mistakes. We explored fun variations and how to store leftovers too. Now, you can enjoy these enchiladas your way. With practice, each batch will get better!

Hatch Green Chile Enchiladas

Discover the incredible flavors of Hatch Green Chile Enchiladas that are perfect for any meal! With just a few simple ingredients like shredded chicken, roasted Hatch green chiles, and two types of cheese, you can create a comforting dish in under an hour. This easy recipe is a must-try for weeknight dinners or gatherings. Click through to explore the full recipe and impress your family and friends with this delicious favorite!
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Ingredients
  

12 corn tortillas

2 cups shredded cooked chicken (or black beans for a vegetarian option)

1 cup Hatch green chiles, roasted, peeled, and chopped

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

2 cups green enchilada sauce (store-bought or homemade)

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped Hatch green chiles and sauté for about 2-3 minutes until fragrant.

      In a large mixing bowl, combine the shredded chicken (or black beans), half of the sharp cheddar cheese, half of the Monterey Jack cheese, sautéed chiles, garlic powder, salt, and pepper. Mix well to combine.

        Warm the corn tortillas in a dry skillet or microwave until soft and pliable (about 30 seconds each).

          For each tortilla, spoon 2-3 tablespoons of the chicken mixture into the center, roll it up tightly, and place it seam-side down in a greased 9x13 inch baking dish.

            Repeat with the remaining tortillas and mixture until the baking dish is filled.

              Pour the green enchilada sauce evenly over the filled tortillas, making sure to cover all the edges.

                Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the sauce.

                  Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

                    Remove from the oven and let cool for 5 minutes before serving. Drizzle sour cream on top and garnish with fresh cilantro.

                      Prep Time: 20 mins | Total Time: 50 mins | Servings: 6

                        - Presentation Tips: Serve the enchiladas hot on a colorful plate, garnished with extra cilantro and a wedge of lime for a pop of color.