Chicken Enchiladas with Homemade Hatch Chile Sauce

Taco Tuesday? How about Enchilada Tuesday!?!? Yes! Hatch chilies are in season, so T.W.O. decided to make a homemade enchilada sauce. And boy did we turn up the heat! Hatch chilies compliment the chicken and pepper jack cheese nicely. Grab your apron and lets start cooking!

Chicken Enchiladas with Homemade Hatch Chile Sauce

– 1 ¼ pounds hatch chilies (poblano chiles also work)
– 3 Tablespoons olive oil
– 8 cloves garlic, chopped
– 2 teaspoon salt
– 1 teaspoon ground pepper
– 3 ¾ cups reduce-sodium chicken broth
– 10 corn tortillas
– 2 cups shredded pepper jack cheese, shredded
– 3 cups shredded cooked chicken*
– 4 Tablspoons cilantro, chopped
– 1 cup crimini mushrooms, diced
For garnish:
– 1 avocado
– sour cream
– cilantro
– lime
*T.W.O. shredded a whole rotisserie chicken

1. Preheat oven to a broil. Make sure the racks are positioned in the middle of the oven.
2. Places the hatch chilies on a baking sheet lines with foil and broil for about 15 minutes, turning them halfway through.
3. Remove from the oven and reduce heat of the oven to 400°. Once the chilies are cooled, pull the skins off and remove the steams and seeds.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Add the chilies and season with salt and pepper. Cook for 2 minutes and then add 1 ¼ cups chicken broth. Bring the mixture to a simmer and let reduce for 10 minutes.
5. Place the chile mixture into a blender and blend on low until the mixture starts to look like a pesto. Set aside.
6. In a bowl mix together the shredded chicken, mushroom and cilantro. Set aside.
7. Using the same skillet, add 2 ½ cups chicken broth and bring to a simmer. Dip each tortilla in the hot broth to moisten and place on a baking sheet. Repeat with the remaining 9 tortillas.
8. Add 2 teaspoons of cheese to each tortilla and the chicken and mushroom mixture.
9. Roll them up and place in a 9×13 baking dish, seam side down.
10. Pour the chile sauce over the enchiladas, leaving the edges exposed. Top with the remaining shredded cheese.
11. Bake in the middle rack for 15 minutes or until the cheese is melted. Once melted, turn the oven to broil and cook until the cheese is brown.
12. Remove from the oven and let sit for about 5 minutes. Serve and garnish with cilantro, avocado, lime and anything else your heart desires!









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Chicken Enchilada Quinoa Dish

image Tired of your average enchilada dish? Well this dish will definitely activate your taste buds and leave you feeling satisfied! This quinoa casserole is a great alternative to traditional enchiladas and is a crowd pleaser! It’s an easy mouthwatering recipe to make for any meal- including for a crowd!

Chicken Enchilada Quinoa Dish

– 2 cups dry Quinoa, cook according to package directions
– 2 Chicken breasts, boneless & skinless, cubed
– 1 ½ cup Sweet Onion, chopped
– 1 Tablespoon Olive oil
– 1 ½ Tablespoon chili powder
– ½ Tablespoon garlic powder
– 2 cups Red Enchilada Sauce
– 1 cup Cheddar cheese, shredded
– 1 cup Mozzarella cheese, shredded
– ½ cup green onion, chopped
– Cilantro
– Avocado
– Hot Sauce
– Salt & Pepper

1. Preheat oven to 375°F. Cook quinoa, fluff with a fork and toss with enchilada sauce in a large bowl. Set aside.
2. Heat oil in a sauté pan over medium to high heat. Sauté onion for 5-8 minutes or until brown and caramelized. Add chicken cubes and seasonings (chili powder, garlic powder, salt, pepper, hot sauce and some enchilada sauce). Cook chicken for about 8-10 minutes or until done. Make sure not to overcook the chicken.
3. Add chicken to quinoa and toss to combine. Mix in ½ cup of each kind of cheese to the quinoa and chicken. Place the quinoa into a 9×11 casserole dish. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4. Set the oven to broil and broil for 3-4 minutes or until cheese is slightly browned. Keep an eye on it so it doesn’t burn!
5. Plate the quinoa and top with fresh avocado (or you can make guacamole!), cilantro & green onion. Sour cream and salsa are also great too!

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Chicken Enchiladas


Chicken or beef? Red of green sauce? What is your favorite enchilada? T.W.O. sure enjoys a chicken and green sauce enchilada! Both flour and corn tortillas! This time we decided to feature these enchiladas with flour. This dish makes for a great weeknight or weekend dinner! So next time you are in the mood for a fiesta, make this dish and you and your guests will be doing the “La cucaracha!”


-Cooked chicken, diced*

-Flour Tortillas

-Green Enchilada sauce

-Green onions, chopped

-Ortega chilies, diced

-Mushrooms, chopped

-Black olives, diced

-Monterey Jack cheese, shredded

*T.W.O. used a Costco pre-cooked rotisserie chicken.


Begin by pouring some enchilada sauce on the bottom of the Pyrex. This will prevent the enchiladas from sticking.


Next, lay a tortilla flat. Place chicken, mushrooms, green onions, Ortega chilies and black olives down the center of the tortilla. Then add your cheese and some enchilada sauce.


Now its time to roll it up! Place the enchilada into the Pyrex and repeat for the rest of the tortillas. Once you are done, pour the enchilada sauce over the tortillas and top with cheese.




Bake at 350°F for about 45 minutes.  Once the enchiladas are out of the oven, allow it to sit for about 5-10 minutes prior to serving.



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