Is it true that farmer's market season will soon be over? I'm enjoying the produce hoarding while it lasts. Every week I head over and pick up my juicy Palisades peaches, fresh sweet corn on the cob and of course, now that they are in season, fresh roasted Hatch green chiles.
Yes, except that this past weekend the line for the chiles was atrocious and they couldn't roast them to keep up--Coloradans love their fire roasted Hatch chiles it seems. The options were to either skip green chiles for a week or figure out another plan. Since going without chiles even one week wasn't really a true option at any point, I picked some up at the grocery store and tried this roasting business myself.
I'm fairly embarrassed to admit it was so very easy. Super simple easy. Super deduper easy. My whole life I've labored under the conviction that chiles had to be roasted by those super cool guys who put them in the large cylindrical bingo cage and spin them while they roast.
But alas, these can be done at home.
Throw them on a grill preheated to high and just toss them around every couple of minutes. Literally. No oiling them, no laying them evenly across the grates. Grab a pair of tongs and toss, toss, toss. Remove when charred and place in plastic bag. Tie tight and let steam so peels will slide right off.
When the chiles are cool you can slide the skins off, remove the stem and seeds and rinse to clean. Then you just dice them up. The hardest part by far is the cleaning and you still have to do that with the roasted ones you buy at the market. Even better is the cost savings--roasted chiles at the farmer's market are $3.50/lb. Home roasted chiles are $.99/lb. I'll still end up supporting the man that spins them at the market because I always want him to be there happily spinning and fragrancing the air with roasted chile goodness, but $.99/lb is the kind you buy to dice up and store in baggies in the freezer for your winter green chile feasts.
When you buy chiles each week though, it becomes a challenge as to what to make next. I've made omelets, chicken green chili, green chile tortilla soup, quesadillas, and about a zillion other things I could think of. This weekend I was craving enchiladas.
I threw some chicken on the grill, shredded it up and mixed it with diced chiles, grated cheese and a bit of enchilada sauce. Roll filling inside of a corn tortilla....
Gratuitious Boston Terrier shot.
Pour enchilada sauce into bottom of baking dish, add enchiladas and top with enchilada sauce and some more green chiles because these are green chile enchiladas. You might opt for the medium or mild chiles if the spice level is a bit higher than your taste buds like. I used hot chiles and these were on fire. In that delicious green chile way of course.
Top with more cheese
Bake for 20 minutes and serve. I'd never had green chile enchiladas before they are a little reminiscent of chili rellenos. How bad can that be right?
Green Chile Chicken Enchiladas
3 cups shredded chicken
1 1/2 cups dice green chiles
2 cups shredded cheese
1 can (28 oz) green chile enchilada sauce
corn tortillas (room temp)
- Preheat oven to 325
- In a large bowl, mix together shredded chicken, 1 cup green chiles and 1 cup of the shredded cheese.
- Add 3/4 cup of the enchilada sauce and mix well
- Spread 1 cup enchilada sauce across the bottom of an 11x7(ish) baking dish
- Spread a heaping spoonful of chicken filling down the center of a tortilla. Roll sides up and place seam side down in prepared baking dish. Repeat until all filling is gone.
- Top with 1 cup of sauce and remaining 1/2 cup of green chiles. Sprinkle remaining cheese over top
- Cover with foil and bake for 20-25 minutes or until heated through and cheese is bubbling.