***Disclosure: Heinen’s approached me with an opportunity to share information about their hatch chile roastings and the new Melissa’s Hatch Chile Cookbook. In return, I received a copy of the cookbook and a gift card to purchase ingredients to make a recipe from the book. All thoughts and opinions are my own.***
As much as I’ve explored different recipes in my kitchen over the years, there are still specific dishes that I haven’t tackled. Some seem too advanced, some seem too involved and some just include ingredients that I never knew about. And while hatch chiles are a food I’ve never worked with before, I have no excuse on taking this long to make enchiladas as they really don’t fit into any of those three categories.
For those of us new to hatch chiles, Heinen’s makes it easy to approach this ingredient as they are hosting chile roasting events all over town during the month of August and September. (A full schedule is available on their website.) I happened to find these roasted chiles at the Brecksville location, along with all the ingredients I needed to make my first batch of enchiladas. After after the first, I won’t be waiting nearly as long to make them again — they were a big hit around the dinner table!
Recipe from the Melissa’s Hatch Chile Cookbook. Makes 4 servings.
- 1/2 cups cooked, shredded chicken
- 4 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
- 1 1/2 cups shredded mild white cheese (Hans picked Jack)
- 3 cups Tomatillo and Hatch Chile Verde Sauce (recipe also in the book!)
- 12 corn tortillas
- Vegetable oil
- 1/4 cup crumbled Cotija cheese
Toss together the chicken, chiles, shredded cheese, and 1 cups of the chile sauce. Set aside.
In a small skillet, heat 1/2 inch of oil over medium-high heat until shimmering. Breifly warm each tortilla in the oil to soften.
Lay a tortilla flat and fill it with about 1/4 cup of filling down the center. Bring the edges together over the filling to close, then set the tortilla seam-side down in a 9 x 13-inch baking dish. Repeat until all the tortillas are filled. Pour the remaining 2 cups of sauce over the top. Sprinkle with the Cotija cheese. Bake for 20 minutes at 300 degrees F.