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The perfect dish for the yearly Hatch green chile harvest!
1. Boil the chicken until cooked through (about 15 minutes). Once finished, shred the chicken.
2. Meanwhile, roast the green chiles: Place on a baking sheet under the broiler until you see a few brown bubbles. Repeat on the other side of the chile. Once they are fully roasted, remove from oven and place in a plastic bag to sweat about 10 minutes. This will allow you to peel the skins off more easily. Peel the skins and de-seed the peppers. Slice peppers into pieces about 1/4″ wide and a couple of inches long.
3. Heat 1 tablespoon of oil in a pan and sauté onions until tender.
3. In a bowl, combine shredded chicken, onions, spice, and yogurt. Mix well.
4. Heat remaining 3 tablespoons of oil in a pan and lightly fry tortillas.
5. To assemble the enchiladas: Lightly cover the bottom of a 9X11 casserole dish with a layer of the green chile salsa. Place the rest on a plate and lightly coat each tortilla in the salsa before filling with the mixture. On the tortilla, place a generous spoonful of the chicken mixture, 2-3 roasted green chile pieces and sprinkle with cheese. Roll tortilla and place in dish with seam side down.
6. For the sauce, whisk together the whipping cream, chicken broth and spices. Pour sauce over top of the enchiladas.
7. Sprinkle the remaining cheese on the top of the enchiladas covered in sauce.
8. Bake at 350ºF for 30 minutes, or until cheese on top is bubbly.
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!