Hatch Red Chile Colorado Chicken Enchiladas Ingredients: 3 cups cooked chicken breasts or thighs 1/4 cup canola oil 1 cup cilantro finely chopped 1 cup onions finely chopped 2 cups shredded jack cheese or cheddar cheese 2 jars Hatch Red Chile Colorado sauce 1 small container sour cream 16 tortillas 1 cup queso fresco cheese crumbled 2 finely chopped green onions
Directions: Cover the bottom of a shallow pan with oil. Over medium heat, lightly fry tortillas, roughly 30 seconds on each side, just until pliable. You do not want these crispy as you have to roll them. Spoon cooked chicken, onions, cilantro, cheese and about 2 tablespoons of sauce into each tortilla. Roll them up and put into a lightly greased 9 1/2 by 12 inch baking dish. Pour the rest of the Hatch Red Colorado sauce over the top and sprinkle the rest of the jack or cheddar cheese on top. Bake at 300 degrees for 35 to 40 minutes. Garnish with sour cream, queso fresco and chopped green onions.
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