Hatch Green Chile Enchiladas

By: Taylor Graciano


-12 Hatch Green Chile Corn Tortillas (3 per person)

- 1 cup, Roasted Hatch Green Chile Peeled, & Chopped

- 1 can, cream of chicken soup

- 2 cups, shredded cheese

- 2 Tbsp. light oil (canola, vegetable, light olive oil)

- Toppings of choice (chicken, beef, eggs, extra cheese)


1. Combine Roasted Hatch Green Chile and cream of chicken soup in a saucepan. Simmer over med-low heat until it forms a creamy mixture (about 5 minutes).

2. While the sauce is mingling, begin warming the oil in a shallow sauté pan. Turn the heat to med-low and watch for ripples and a little bit of smoke to know it's ready. You can also dip a corner of the tortilla in and test for sizzles. Drop the Hatch Green Chile Corn Tortillas into the oil for about 15 seconds or less, then flip to the other side.

3.After the first tortilla is ready, it's time to begin assembling. Tortilla, cheese, sauce. Tortilla, cheese, sauce (sing it with me now). Remember, this is where you can jazz it up to your heart's content.Finish with shredded cheese while everything is still hot.


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