Hatch Chile Chicken Enchiladas

[BrianGSDTexoma]

Hatch Chile season over here all ready. Guess too many people buy now. I just skinned this last batch without cleaning. Set them on a rack and left in fridge. A lot dryer like this. I find a mixer works great to shred chicken.



Got ingredients together. Hatch was kind of spicy so I just used 3. I really like these low carb corn Tortillas. I about give up on low carb flour. Not find any I like.



One heaping cup sour cream and one can cream of chicken. Added some of tx smoker fajita seasoning. Decided to use strips of cheese rather than shredded.



Brushed tortillas with very light coat of oil and lightly browned in pan.



Assembled. Somehow missed picture with the mixture on top of enchiladas but it was completely covered with rest of sauce.






Baked 40 minutes.



Man these where good. Could of used another one or two peppers. Used some salsa from a local Mexican market. They make several and they all good. Will be making Eric's Relleno dish again next. That was the best Hatch Chile dish I have had.

 

[yankee2bbq]

Nice work! Looks good!

 

[SmokinEdge]

Those look delicious anything with green Chile is hard to beat. Nice work.

 

[Ishi]

I’ve never ate hatch chiles before! Never have seen them in my state but I’d eat that!

 

[sandyut]

those look great! Good work! Love enchiladas!

 

[JLeonard]

Great looking plate.


Jim

 

[chilerelleno]

YUM! Please plate 2 of those for me.

 

[JLinza]

Looks darn good

 

[forktender]

Yum!!!
Look'in kill'er Brian.

I buy Costco rotisserie chickens, they are great for stuff like this.
Then I toss the skin and bones into a pot with a few stocks of celery, an onion, cover with H2o and cook for an hour or two, it makes killer stock.

 

[Chris_in_SoCal]

That is right up my alley.

Not that they are low carb but since you are in Texas you should be able to get a hold of Sonora tortillas. Ever since I discovered them I can't go back to normal ones.

 

[Redicans]

Nice Brian!! I could go for a plate of those right Now!!

 

[BrianGSDTexoma]

Yum!!!
Look'in kill'er Brian.

I buy Costco rotisserie chickens, they are great for stuff like this.
Then I toss the skin and bones into a pot with a few stocks of celery, an onion, cover with H2o and cook for an hour or two, it makes killer stock.

Thanks Dan. That what I do also. I get mine from Sams. That stock is so good! I use my pressure cooker.

 

[BrianGSDTexoma]

Nice work! Looks good!

Thanks Justin

Those look delicious anything with green Chile is hard to beat. Nice work.

Thanks Eric. This last batch I got are the hot ones. Really looking forward to making that relleno dish again! I forgot that I dehydrated a bunch last year. Going to have to find a use for that. Plan was to come up with a hatch pepper seasoning.

I’ve never ate hatch chiles before! Never have seen them in my state but I’d eat that!

Thanks. Too bad as they have great flavor and we get them for .99 cents a lb.

 

[BrianGSDTexoma]

those look great! Good work! Love enchiladas!

Thanks David.

Great looking plate.


Jim

Thanks Jim

YUM! Please plate 2 of those for me.

Thanks John. I ended up going back for another!

 

[BrianGSDTexoma]

Looks darn good

Thanks John

That is right up my alley.

Not that they are low carb but since you are in Texas you should be able to get a hold of Sonora tortillas. Ever since I discovered them I can't go back to normal ones.

Thanks Chris. I will look for them. I just low carb during the week. Weekends are free. Keeps my BS in check.

Nice Brian!! I could go for a plate of those right Now!!

Thanks Sean

 

[SmokinEdge]

I forgot that I dehydrated a bunch last year. Going to have to find a use for that. Plan was to come up with a hatch pepper seasoning.

I save a good pile of roasted peeled chilies and then I lightly season them and on to the smoker as low as you can run it or just use the pellet tube. It doesn’t take much time maybe 30-45 minutes in smoke, then dehydrate. Break them up or gently run them through spice grinder for a course texture. Use that in a shaker bottle to add a delicious Smokey flavor to any meal. You can also skip the smoke, but I’d season lightly before drying, this builds a great flavor base on the Chile.

I forgot to mention to you that I also will take roasted peeled Chile and put them in a bowl, I do as much as a bushel with this but of course you can scale down. The process is to add garlic and season salt by eyeball and then go in with your hands and mash or squash the chiles. Mixing and squeezing until the Chile is broken up stringy and well mixed. Taste for seasoning and add if needed. I call this “table Chile”. I bag it in quart bags and freeze. When I need some I thaw a bag and place bag and all in a bowl and keep in the fridge. I pull this out for meals and just dig a fork full out and add to My plate. It’s great for most any meal, sandwiches and burgers or just a nice condiment for most any meal of the day. Really elevates breakfast. The seasoning and mixing is the game changer.

 

[912smoker]

Those look great Brian but I would need a bib .
I'll be on a hatch search this weekend .
Never had them but excited to try a little heat.

Keith

 

[chopsaw]

That's one of my favorite meals , and the best use of leftover chicken when I do whole birds .
Nice work Brian .

 

[forktender]

I save a good pile of roasted peeled chilies and then I lightly season them and on to the smoker as low as you can run it or just use the pellet tube. It doesn’t take much time maybe 30-45 minutes in smoke, then dehydrate. Break them up or gently run them through spice grinder for a course texture. Use that in a shaker bottle to add a delicious Smokey flavor to any meal. You can also skip the smoke, but I’d season lightly before drying, this builds a great flavor base on the Chile.

I forgot to mention to you that I also will take roasted peeled Chile and put them in a bowl, I do as much as a bushel with this but of course you can scale down. The process is to add garlic and season salt by eyeball and then go in with your hands and mash or squash the chiles. Mixing and squeezing until the Chile is broken up stringy and well mixed. Taste for seasoning and add if needed. I call this “table Chile”. I bag it in quart bags and freeze. When I need some I thaw a bag and place bag and all in a bowl and keep in the fridge. I pull this out for meals and just dig a fork full out and add to My plate. It’s great for most any meal, sandwiches and burgers or just a nice condiment for most any meal of the day. Really elevates breakfast. The seasoning and mixing is the game changer.

Brian, those dried chili's sound great, Trader Joe's out here sells dehydrated lightly smoked Hatch chili in a shaker, it's really good, and only cost about $4.00, I buy 4 to 6 bottles at a time.

Man, that table chili sounds Kill'er!!!
I could have used some this morning, I made huevos ranchers with homemade tortillas this morning/ my favorite breakfast with the green chili I made last night. My Noni always had something very similar on her table, it was smashed up Calabrian chili's, salt, olive oil, with a splash of homemade redwine vinegar.
Man it was hot, my Gramp's put it on EVERYTHING!!!!