Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

The Hatch green chile season is winding down. For those who don’t know, Hatch chiles are a type of mild New Mexico chiles grown in the Hatch Valley of New Mexico. They have to be grown in that area to be considered Hatch chiles. That particular environment is responsible for their uniqueness. They are a big deal and they are fabulous.

When I lived in Texas, it was easy to find Hatch chiles. You just had to follow the smell of roasting chiles in mid to late August/early September to a local vendor. Outside of the southwestern part of the United States, it is harder to find Hatch chiles. I was lucky to find some here in South Carolina this week. I bought all they had (only about 5 pounds) and roasted them for future use. I skinned, seeded, and chopped the roasted chiles and froze them in 1 cup portions. If you can’t find Hatch chiles, Anaheim chiles or other long green New Mexico-type chiles can be used.

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

For the Hatch Green Chile Sauce:
8 Hatch green chiles, roasted, skinned, seeded, and chopped* (about 1 cup)
2 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
2 cups chicken broth

For the Chicken and Mushroom Enchiladas:
1 chicken breast, cooked and shredded (this is a great way to use leftover chicken)
1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 8 ounce package mushrooms, cleaned and chopped
1 cup, fresh spinach, chopped
salt and black pepper, to taste
4 ounces pepper jack cheese (or Monterrey jack cheese)
8 corn tortillas

To make the Hatch Green Chile Sauce:
In a skillet or large saucepan, heat the oil over medium heat.  Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute.  Add the flour and continue cooking for another minute. Whisk in the chicken broth. Add the chopped green chiles, cumin, coriander, and salt.  Bring the mixture to a boil, whisking often. Reduce the heat to a low and simmer for about 15 minutes, whisking occasionally, until thickened but still very pourable. If you prefer a smoother sauce, you can puree the mixture with a hand blender at this point. Keep the sauce warm until ready to use.

To make the Chicken and Mushroom Enchiladas:
Heat the oil in a skillet over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute. Add the mushrooms and cook until they start to release their liquid. Stir in the shredded chicken and chopped spinach. Season the mixture to taste with salt and pepper. Cook the mixture until any liquid is gone.

Preheat the oven to 350°.

Spray a baking dish with Pam. Spread a thin layer of the Hatch Green Chile Sauce in the bottom of the baking dish.

Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.

Divide the chicken and mushroom filling evenly between the 8 corn tortillas. Add about 1 tablespoon of shredded pepper jack cheese to each enchilada and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Hatch Green Chile Sauce. Sprinkle a little more cheese over the enchiladas and bake at 350° for 20 minutes or until hot and bubbly

*How To Roast Fresh Chile Peppers

Gas Stove
This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4″ from the heat source. Or use tongs. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted.

Dry Grill
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.

Oven Method
Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn.

Clean and Peel
Place the roasted peppers in a plastic or paper bag and seal the bag – or – in a large bowl and cover with foil or plastic wrap. Allow the chile peppers to sweat in the bag or bowl for about 10 to 15 minutes. When you remove them from the bag or bowl they will be easy to peel.  Do not peel them under running water.  Peel the chile, remove and discard the skin, seeds, and the veins.

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2 Comments on “Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce”

  1. The sauce looks great. I’m sure it would work with a vegetable stock for a vegan version. I’ll also be freezing some very soon!


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