Effortless Chicken Hatch Chile (Print Version)
# Ingredients:
→ Main Components
01 -
2 cups cooked chicken, torn into shreds
02 -
2 cloves garlic, chopped up
03 -
1 teaspoon cumin powder
04 -
10–12 corn tortillas
05 -
1 cup grated cheddar cheese
06 -
1.5 cups shredded Monterey Jack
07 -
0.5 cup chopped onion
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
2 cups Hatch green chile sauce, or canned green enchilada sauce
→ Garnish and Serving
11 -
0.25 cup chopped fresh cilantro
12 -
0.5 cup sour cream (leave this out if you want)
# Instructions:
01 -
Get your oven going at 190°C. Give your baking dish (23x33 cm) a slick of butter or oil so nothing sticks.
02 -
Drop onions and garlic in a big hot pan. Sauté till they're soft, then toss in the cumin, salt, pepper, and shredded chicken. Stir and heat it up till everything's warm.
03 -
Either nuke the corn tortillas for a few seconds or warm them up in a dry pan. Makes them bendy and keeps them from cracking.
04 -
Pour about half a cup (120 ml) of green chile sauce in the bottom of your dish, just enough to cover it.
05 -
Scoop some chicken filling, Monterey Jack, and cheddar on each tortilla. Roll 'em tight and lay them seam-down in the saucy dish.
06 -
Drizzle the rest of your green chile sauce all over the rolled tortillas. Make sure they're all smothered. Then sprinkle whatever cheese is left right on top.
07 -
Leave it open and bake for 25–30 minutes. You'll know it's ready when the cheese is all melty and turning a little golden.
08 -
Out of the oven, scatter on the cilantro. If you like, add sour cream on the side before digging in.
# Notes:
01 -
If you can get your hands on fresh roasted Hatch chiles, they'll give this dish a true local taste.