ROASTED HATCH CHILE & CHICKEN ENCHILADAS

Roasted Hatch Chile & Chicken Enchiladas image

Provided by @MakeItYours

Number Of Ingredients 10

~1.25 lbs tomatillos
3/4 lb hatch chiles, roasted, seeded, and chopped (directions here)
3 cloves garlic, unpeeled
Juice of 1 lime
Salt
Pepper
2/3 cup plain yogurt (I use 0% Fage)
12 tortillas (I prefer flour)
8 oz monterrey jack, shredded
~3/4 lb leftover shredded chicken

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.