Fire Roasted Hatch Green Chile Chicken Enchiladas

Mmmmmmm is the only word I can think of when smelling the Hatch green chiles roasting.   I love that smell, as it signifies fall in our area!   Of course when I made these, it was still 100 degrees outside, but it allowed me to envision fall for a few minutes.   The Green Chile Chicken Enchiladas can be frozen - just cover with Saran Wrap then foil, and freeze.   To heat - pull from the freezer and let thaw for 3  hours and place in the oven, following the baking instructions below.   This is the perfect "casserole" to use when bringing meals to someone else.

Fire Roasted Hatch Green Chile Chicken Enchiladas

Ingredients:

• 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

Directions:   To fire roast the Hatch green chiles, place whole chiles onto the grill and blister each one black.   Remove from grill and place into a brown paper sack to steam, rolling the top down to seal the bag.   Once cooled, remove from the bag and peel the skin off.   Cut the top off and remove the seeds and chop.   Set aside!

In a large bowl combine the fire roasted chopped chiles, green chile enchilada sauce, chicken stock, sour cream and 2 C of the cheese.   Mix well and set aside 1 C of sauce.   Add the chicken to the large bowl of sauce and mix well.

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!