ROASTED HATCH CHILE & CHICKEN ENCHILADAS
Roasted hatch chiles, tomatillos, and yogurt are the stars in this creamy green enchilada sauce.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Line a baking sheet with foil and very lighly spray with oil.
- Remove the husks from the tomatillos and rinse off the stickiness.
- Cut tomatillos in half (doesn't matter, but I do a verdical cut down the core) and place cut-side down on the foil along with the unpeeled garlic cloves.
- Roast for ~20 minutes and remove from oven, leaving the oven on.
- Set the garlic cloves aside and transfer the tomatillos to a food processor or blender - use a rubber spatula and the moisture from the softened tomatillos to get any browned bits into the blender.
- Peel the garlic cloves when cool enough to handle and add to the blender along with hatch chiles, lime juice, yogurt, salt, and pepper.
- Blend until completely smooth.
- To assemble the enchiladas, place 1/2 cup of enchilada sauce into the pan and shake/spread it to completely cover the bottom.
- Top each tortilla with a generous pinch of shredded chicken and shredded cheese.
- Roll and place seam-down in the pan.
- Pour enchilada sauce over top and then sprinkle over the remaining cheese.
- Bake ~20 minutes, until the cheese is bubbly and browning.
- Leftovers get even better the next 2 days.
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