Green Chile Enchiladas

Green Chile Enchiladas

Ingredients:

Oven: 350

Sauce:
1/4 C butter
1/4 C flour
1 can chicken broth
1/2 C sour cream
1/2 C green chile taco sauce
1 can diced green chiles --OR-- BEST: 1-2 diced hatch green chiles

1 pound or so of chicken, boiled and shredded
4 C cheddar or Mexican blend cheese
Package of 10 taco sized flour tortillas. I wish I loved corn tortillas in this, but I don't. So bring on the calories. Nobody's trying to eat healthy with enchiladas anyway.

To make the sauce, melt butter in a medium saucepan and add flour to make a roux. Allow to brown for a moment or two, stirring so it doesn't burn. Add chicken broth to basically make gravy, stirring well until fully combined. Add in green sauce, sour cream, and chiles. I always add a little extra sour cream and taco sauce, as I like my enchiladas good and saucy.

Grease a 9x13 pan and spread a little sauce all over the bottom of the pan. Begin rolling tortillas with chicken and cheese, and topping with about 2 TBSP sauce each. When the pan is full, cover those suckers in sauce. Top with plenty of cheese and bake for 30 minutes or until cheese just starts to brown.

Shopping list:
1 can chicken broth
1 lb chicken
4C bag of shredded cheese of your choice
Green taco sauce
Sour cream
1 can diced green chiles or 1-2 hatch chiles (you'll need to roast and dice them yourself if you buy fresh during August)
1 package of 10 taco sized flour tortillas (I like Guerrerro)

Hatch Chile Chicken Tacos

Hatch Chile Chicken Tacos

Ingredients:
3 chicken breasts
1/2 small red onion
A few cloves of freshly minced garlic
A few tablespoons of EVOO (extra virgin olive oil)
A couple of hatch chiles, roasted, diced (you can always exchange for jalapeño if you can't get your hands on the Hatch)
1 cup corn
1 can rinsed black beans
1 cup-ish of green taco sauce
Corn tortillas
Sour cream
Tomatoes (or salsa)
Lettuce
Shredded cheese

Directions:
The night before I plan to make these, I thaw my chicken in the fridge. In the morning while my french press is brewing, I take those chicken breasts and transfer them to my crock pot with half water, half chicken broth, salt, pepper, garlic powder, and maybe some cayenne and ginger if I'm feeling funky. I cook those suckers on low all day and feel one thousand times better about making dinner when I get off work.

Dice and rinse all ingredients to have them at your fingertips. Shred your perfectly seasoned and tender chicken. *Note: I save the broth, excluding the little fatty bits, and reuse it once for another meal, because I'm ridiculously frugal like that.* And then let the magic happen. Heat a large skillet with your EVOO and add in the garlic and onion. Let it cook on medium until the onion is almost transparent. Add in the corn, beans, chicken, taco sauce, and our star of the show (the Hatch Chiles, in case you needed that reminder).

While all of those ingredients are heating through on medium-low, I heat up another skillet and warm my corn tortillas. You can most certainly fry them, but I'm not a big fan of that. I keep my tortillas in a clean kitchen towel to keep them warm.

Bust out all of your delicious toppings and pop a lime in the Corona to properly savor your hard earned dinner.