Hatch Green Chile Chicken Enchilada Casserole

By Kelly Arthrell, Chef Instructor - Central Market Cooking School – August 1, 2014
Brian Fitzsimmons

What You Need

Note: This recipe serves 8 to 10 people and can be cut in half.

Green Chile Enchilada Sauce

3 tablespoons olive oil
1 ½ cup yellow onion, finely chopped
3 cloves garlic, minced
15 mild hatch peppers, roasted, with skin removed
3 tablespoons flour (make this gluten free by substituting quinoa flour)
3 cups water
2 dashes of white wine vinegar
Salt and pepper, to taste
Enchilada Ingredients
18 multi-grain tortillas
(make this gluten free by substituting corn tortillas)
12 cups shredded chicken
4 cups of shredded cheddar and Monterey jack blend
2 cup carrots, diced
2 ½ cup onions, diced
2 tablespoons olive oil
1 cup pre-prepared pico de gallo
8 eggs
Salt and pepper, to taste

How to Make It

1. To prepare the sauce, heat oil in a large, heavy saucepan over medium-high heat.  Add onions and cook until translucent.
2. Add garlic and cook until fragrant. Remove from heat.
3. Place garlic, onions, and roasted peppers in blender and puree till smooth.
4. Return puree to pan over medium-high heat. Sprinkle in flour and stir until slightly thickened.
5. Add water, vinegar, and chilies. Simmer for 10 minutes. Remove from heat and let cool.
6. Preheat oven to 350 degrees.  Have 11”X17” casserole dish ready.
7. Sauté carrots and onions in olive oil over medium-high heat until the onions are translucent and the carrots begin to soften. Season with salt and pepper to taste.
8. Dip six tortillas in the prepared green chile sauce, shaking off excess. Line bottom of the casserole dish with dipped tortillas.
9. Distribute about half of the shredded chicken across this layer of tortillas. Sprinkle with about half of the onion and carrot mixture. Spread a thin layer of sauce over top.
10. Dip six more tortillas in chile sauce, then layer on top of chicken and veggies. Repeat process of distributing remainder of chicken and vegetables. Top with a thin layer of sauce.
11. Dip final six tortillas in sauce and layer on top of filling. Spread another thin layer of sauce on top of these tortillas, and distribute cheese evenly over the top.
12. Bake for 30 minutes, or until cheese starts to brown.
13. Top each enchilada with a fried egg and pico de gallo to serve.


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