Roasted Hatch Chile Chicken Enchiladas Recipes

BAKED CHICKEN EMPANADAS WITH HATCH CHILE

Baked Chicken Empanadas with Hatch Chile image

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Provided by thedailygourmet

Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

1 tablespoon salted butter
½ cup diced onion
1 cup diced cooked chicken
½ cup Mexican-style corn
1 fire-roasted Hatch green chile, chopped
1 teaspoon adobo seasoning (such as Goya®)
1 (14 ounce) package frozen empanada shells (such as Goya® discos)
½ cup shredded Oaxaca cheese
¼ cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 23.6 g, Cholesterol 22.5 mg, Fat 7.3 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 317.7 mg, Sugar 1.2 g

ROASTED GREEN CHILE-CHICKEN ENCHILADAS

Roasted Green Chile-Chicken Enchiladas image

Provided by Tyler Florence

Categories main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 31

Ingredients

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey Jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

ROLLED GREEN CHILE CHICKEN ENCHILADAS

Rolled Green Chile Chicken Enchiladas image

Provided by admin

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound shredded roasted chicken
1 cup shredded Monterey Jack cheese
1 white onion, diced
1 (4 ounces) can Hatch Diced Green Chiles
1 (15 ounces) can Hatch Green Chile Enchilada Sauce with Roasted Garlic
8 corn tortillas
1 cup cilantro leaves
1 cup diced tomato
Cooking spray

Steps:

Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well.
Fill corn tortillas with shredded chicken, diced onion, and green chile mixture.
Roll each tortilla and place seam side down into greased casserole dish.
Repeat until the casserole dish is filled.
Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. Sprinkle with cheese.
Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until cheese is completely melted.
Remove from oven and garnish with cilantro leaves and diced tomato.

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Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes.
To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
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