Hatch Chile Enchiladas Recipe

Name: Hatch Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons all-purpose flour; 1 1/2 cup whole milk; 1/2 cup crumbled queso fresco; 2 tablespoons extra-virgin olive oil; 1 small onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 1 (6 ounce) can chopped hatch chiles; Kosher salt; Freshly ground black pepper; 8 (7-inch) flour tortillas; 1/2 cup shredded cheddar cheese

Servings: persons

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cup whole milk
1/2 cup crumbled queso fresco
2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
1 (6 ounce) can chopped hatch chiles
Kosher salt
Freshly ground black pepper
8 (7-inch) flour tortillas
1/2 cup shredded cheddar cheese

1
In a small heavy saucepan, cook the butter and flour over medium high heat, whisking, 1 minute.
2
Pour in the milk and 1/4 teaspoon each salt and pepper and bring to a boil, whisking constantly.
3
Boil 5 minutes, then remove from the heat and whisk in the queso freso.
4
Season the sauce with salt and pepper to taste.
5
Reserve the bechamel.
6
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
7
Stir in the chicken and chiles along with their juices, and cook until the chicken is cooked and the liquid is evaporates, about 5 minutes.
8
Season the filling with salt and pepper to taste.
9
Preheat the oven to 350F.
10
Divide the filling between the tortillas.
11
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
12
Pour the bechamel over the tortillas and sprinkle with the cheddar cheese.
13
Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes.
14
Serve.

1128

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons unsalted butter, 1 1/2 tablespoons all-purpose flour, 1 1/2 cup whole milk, 1/2 cup crumbled queso fresco, and more.

Yes, Hatch Chile Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hatch Chile Enchiladas

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