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–+ servings

Hatch Green Chile Enchiladas

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!
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Course Main Course
Cuisine Mexican
Servings 4 servings

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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