Imagine tender and juicy shredded chicken in a mouthwatering sauce, enveloped in a corn tortilla, then smothered in beautifully melted cheese, and you have this wonderful Enchilada recipe from Patrick over at Mexican Please. You can learn more about Patrick here.
Our friend Mike used to live in New Mexico, and it’s thanks to him that I now have an appreciation for bourbon, and a love of hatch chiles. So much love, that I regularly order them from The Hatch Chile Store, you should definitely check them out! In fact, you can pre-order your fresh chiles now for delivery in the summer. I am hoping to share my roasting process with all of you then, but I digress.
Back to this amazing recipe. I had my chiles, but was not sure what to make with them, so I did some research and found several recipes. This one was the best though, in part because Patrick really takes the time to go through the process in detail, and as a newbie, I needed his help. Also, you can tell from his writing the joy he gets from his creations, and I love that.
This time around, the directions below will use Hatch Chiles that have already been roasted. I promise to make a video regarding the roasting process as soon as I have my next batch. Enough said, let’s jump right in!
Ingredients
- 1-pound chicken breast
- ½ onion
- Cilantro stems
- 1 cup water
For the sauce:
- 7-8 fresh Hatch green chiles
- 1/2 onion
- 1 garlic clove
- 1 cup stock
- 1 teaspoon Mexican oregano
- 1/8 teaspoon cumin
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
For the enchiladas:
- 8 corn tortillas
- 1/2 onion
- 1 cup shredded Jack cheese
Instructions
Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker. Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove chicken to board, and shred.
Press one clove garlic and chop ½ of an onion. I have used red onion in the past, but normally I like to use sweet onions.
Add 7-8 roasted Hatch green chiles and one cup of chicken stock to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.
Heat skillet over medium heat, add olive oil. Once oil is shimmering, add half of the onion, cook for 3-5 minutes, until softened. Add garlic, cook one minute, or until fragrant. Add chicken stock and Hatch sauce to the skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.
Grate 1 cup Monterey Jack Cheese – or more if you would like a snack!
Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese. Roll tightly, and place seam side down in baking pan (I’m baking in my Enameled Cast Iron Skillet). Cover with the rest of the Hatch sauce and shredded cheese.
Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.
That’s it! This is a wonderful dish, and this sauce is ah-mazing!!! You can make the sauce ahead of time and freeze if you like. The only thing I added was more onion, the original recipe calls for ½ onion, FYI. I have also made this in the form of a casserole, and I think I love that even more, as it’s a bit faster than rolling each enchilada. Either way, you will LOVE this dish! Please do go over and give Patrick some love over at Mexican Please, and tell him I said hello!
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Hatch Green Chile Enchiladas
Equipment
Ingredients
- 1 lb boneless chicken breast
- ½ onion
- 1 bunch cilantro stems
- 1 cup water
For the Sauce
- 7-8 Roasted Hatch Green Chiles
- 1 ¼ cup chicken stock
- 1 tbsp olive oil
- ½ onion, chopped
- 1 clove garlic, pressed
- 1 tsp Mexican oregano omit if you do not have Mexican oregano
- ⅛ tsp cumin
- kosher salt and pepper, to taste
For the Enchiladas
- 8 corn tortillas
- ½ onion, finely chopped
- 1 cup shredded Monterey Jack Cheese
Instructions
For the Chicken
- Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker. Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
- When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove chicken to board, and shred.
For the Hatch Green Chile Sauce
- Press one clove garlic and chop½ of an onion.
- Add 1 cup chicken stock, 7-8 roasted Hatch green chiles and a pinch of cumin to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.
- Heat skillet over medium heat, add olive oil. Once oil is shimmering, add half of the onion,cook for 3-5 minutes, until softened. Add garlic, cook one minute, or until fragrant. Add chicken stock and Hatch sauce into skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.
For the Enchiladas
- Grate1 cup Monterey Jack Cheese
- Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese. Roll tightly, and place seam side down in baking pan . Cover with the rest of the Hatch sauce and shredded cheese.
- Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.
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