Hatch Chile Chicken & White Cheddar Enchiladas
Hatch Chile Chicken & White Cheddar Enchiladas
Ingredients:
- 2 chicken breasts
- 4 cups water
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 jars Hatch Chile Salsa
- 8 corn tortillas (we like the Trader Joe's Corn & Wheat Tortillas
- 1 cup white cheddar cheese
- 1 cup monterey jack cheese
- 1/2 cup chopped scallions
- 1/2 cup sliced radishes
- 1/2 cup fresh cilantro
- kosher salt and fresh ground pepper
Directions:
1. Preheat oven to 375 degrees.
2. Then you are going to poach your chicken. Add your 4 cups of water and 4 cups of chicken broth and chicken to a large pot and bring to a boil. Reduce the heat to low and cover and cook for 15 minutes. Once cooked, removed and set aside until cool. Then shred chicken. Season with cumin, coriander, salt and pepper and set aside.
3. Pour a little bit of your salsa to the bottom of your baking dish or platter.
4. On your cutting board, begin assembling your enchiladas by filling each tortilla with the shredded chicken and sprinkle of the jack and white cheddar cheese. Keep filling until your dish is full. Then pour the remaining salsa all over the tops of your enchiladas. Cover with the remaining cheese.
5. Bake until bubbly about 20 minutes. Then remove from oven and sprinkle with your fresh cilantro, radishes and green onions.
Black Bean & Corn Salad
