Creamy Hatch Green Chile Enchiladas Recipe

Creamy Green Chile Enchiladas

1 jar of Pure Green Chile

1 onion, diced

~ 1/2 stick of Velveeta cheese

16 oz of either cream, half n half, or milk

2 tbsp of garlic

pkg of your favorite cheese

1 chicken, deboned, deskinned, and shredded

1 pkg of corn tortillas (Click here for our hatch chile tortillas)

2-4 roasted chiles (you can also use another jar of Pure Green Chile)

For Sauce:

Add Velveeta cheese, a jar of Pure Green Chile, cream, garlic, a pinch of salt in a blender, and blend until smooth.
Transfer the sauce to a saucepan, and simmer on low heat until it gets hot (this will take some time, as you don't want to burn the sauce by overheating it too rapidly).

For Enchiladas:

(This style of enchiladas are assembled individually, so go crazy with toppings!)

On a plate, start your layer with some sauce, then add 1 tortilla, cheese, chicken, some chopped chile (or some spoonfuls of Pure Green Chile), and top with more cheese.
Repeat until desired layer count.
Then place in either the oven or a broiler and toast until the top layer of cheese is melted.
Garnish with your favorite toppings and Enjoy!!

Recipe by Randy and Carol McMillan.