Green Chile Enchiladas – Part 2

By Stephanie On September 4, 2012 · Leave a Comment

I’m a day or two late in posting Part 2 of this recipe. I wonder if anyone noticed???

To recap, check out last weeks post - Green Chile Enchiladas Part 1 for the recipe for Green Chile Verde Sauce, which we will use below.

After you have your Hatch Chile sauce made, we’re ready for step 2. You will need:

2-3 boneless, skinless chicken breasts. (You may also use thighs or a combination of both)
1 tsp. Salt
1/2 tsp Pepper
1/2 large onion (no need to chop)
2 whole garlic cloves
3 cups Hatch Chile Verde Sauce
12 corn tortillas
10oz. shredded Colby-Jack Cheese (or Queso Blanco if you can find it).

Fill large pan with water. Add salt, pepper, onion & garlic and heat water until boiling. Slowly drop chicken into boiling water and cook for about 15-20 minutes until cooked through. Remove chicken from water and set on a cutting board to cool.

Once cooled, place chicken in a bowl and using two forks, shred the chicken apart, making sure there are no large chunks of chicken left in the bowl. Next, add 1 1/2 cups of Hatch chile sauce to the chicken. Set aside.

Preheat oven to 350 degrees. Spray a 13×9 glass or ceramic baking dish with non-stick spray to prevent your enchiladas from sticking to the bottom of the pan. Next, place one tortilla in a non-stick pan set to medium heat. Warm tortillas for about 30-45 seconds on each side just until they are easily pliable. (You can also wrap the stack of 12 tortillas in cling wrap and nuke them in the microwave for about 45 seconds until they are nice and hot).

Take a tortilla and place about 1/4 cup of the shredded chicken inside, then sprinkle a bit of cheese on top. Roll lengthwise and place (seam side down) into baking dish. Repeat this step until all tortillas are filled. Pour remaining Hatch chile sauce over the top (spreading evenly) and top with remaining Queso Blanco or other cheese. Bake in the oven for about 10 minutes until cheese melts. Serve with side of refried beans and homemade guacamole.