It's August...in Texas...and you can find Hatch Chiles where we shop at HEB (best grocery store ever!) One of the big "events" of HEBs in my area (I assume other places as well) is Hatch Chile Festival. Hatch chiles are grown in New Mexico and harvested this time of year. Central Market (the gourmet version of HEB has a huge festival as well).
***I buy the mild Hatch chiles and they are plenty spicy for me. I feel that they are about the same spice as you would find in Rotel. With peppers however, one pepper can be milder than the next and keep in mind that most of the heat is found in the seeds and white membrane. You could also use these in homemade salsa, pico de gallo, chili, tortilla soup, or on top of burgers. If you've never tried them before I encourage you to try them out. They are usually out of the stores towards the end of August, so don't waste time!!!
I wait to make this recipe until I have freshly roasted Hatch Chiles on hand. Not to worry, I buy about 10 lbs of roasted chiles and freeze them so I can make these until my chiles run out.
Here's a display of fresh peppers at Central Market
This is what the roasted ones look like....I only buy roasted ones and then bring them home and peel them using a knife by scraping the skin off.
all the black stuff on the right is the skin and tops of chiles with the seeds. I discard this part.
This photo doesn't do these enchiladas justice...they are simple and SO GOOD!!!
Here's the recipe to print: Download Hatch Green Chile Chicken Enchiladas
1 pound roasted Hatch green chiles (remove skin and seeds and chop)
2 Tbsp olive oil
4 garlic cloves, minced
Pinch of salt
Pinch of pepper
1 cup chicken broth
10 corn tortillas
2 cooked and chopped chicken breasts
2 cups shredded Monterey jack cheese
Preheat oven to 400.
Saute garlic for a minute. Add chiles, salt, pepper, and broth. Cook for 10 minutes over medium heat.
Spread 1/3 of the chile/broth mixture on bottom of 9 inch baking dish. Top with 4 tortillas. Top with half the chicken and 1/3 of the cheese. Top with 4 more tortillas, 1/3 of chile mixture, the remaining chicken and 1/3 cheese. Tear last two tortillas and scatter on top of enchiladas. Top with remaining chile mixture and cheese. Bake for 35 minutes. Serve with sour cream.