Fire Roasted Hatch Green Chile Chicken Enchiladas
- 4-6 Hatch Green Chiles, roasted, peeled, seeded and chopped
- 1 Rotisserie Chicken, meat removed and torn into chunks
- 1, 15 oz can green chile enchilada sauce
- 1 C chicken stock
- 2 C sour cream
- 3 C Monterey Jack cheese, shredded
- 12 corn tortillas
- 1/3 C canola oil
In a fry pan, heat oil over medium high heat and fry each tortilla, both sides, for about 30 seconds each. Drain well on paper towels.
To assemble, add 2 T of reversed sauce to the bottom of a casserole pan. Add chicken mixture to lower side of each tortilla, roll up and place into pan. Once all tortillas are rolled, layer with the remainder of the reserved sauce, top with the remaining 1 C of cheese and bake at 350 degrees for 45 minutes until cooked through. Serve and enjoy!