Hatch Green Chile Sauce and Enchiladas

INGREDIENTS

Filling:

2 tbsp canola or vegetable oil
1 large onion, finely chopped
1 large Russet potato, peeled and cubed
1 bag (12-ounce) baby lima beans
1 jalapeno pepper, chopped
4 cloves garlic, chopped
1 1/2 cups vegetable or chicken broth
1/4 cup chopped cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese

Sauce:

RawSpiceBar’s Hatch Chile Powder
1 tbsp canola or vegetable oil
4 cloves garlic, chopped
2 tsp ground cumin
2 tsp Mexican oregano
3 tbsp all-purpose flour
3 cups chicken broth
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste

To finish:

Non-stick cooking spray
10-12 corn tortillas
8 ounces Monterey Jack cheese, shredded
chopped cilantro
jalapeno slices
sliced scallion

 

DIRECTIONS

Filling:

  1. Heat oil in a large saucepan over medium-high heat. Add the onion and cook 5-8 minutes until onion is beginning to soften. Transfer HALF the onion to another saucepan and set that one aside.
  2. In the FIRST saucepan, add the potato, lima beans, jalapeno, garlic, and vegetable or chicken broth. Bring to a boil and simmer uncovered for 12-15 minutes or until the potato is tender. Take it off the heat and let it stand for 5-10 minutes.
  3. Using a potato masher or immersion blender, coarsely puree the filling leaving bits of potato and lima bean for texture. Set aside.

Sauce:

  1. To the saucepan you set aside with half the onion: Add the oil, garlic, cumin, oregano and flour and cook over low heat for a minute or two. Slowly add the chicken broth, stirring constantly. Add RawSpiceBar’s Hatch Chile Powder and simmer for 10 minutes on medium-low heat until the sauce is thickened. Adjust seasoning with salt and black pepper.
  2. Using an immersion blender, process the sauce until smooth.

To finish:

  1. Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Spread approximately 1 cup of sauce over the bottom of baking dish. Working in batches, place 3-4 tortillas on a plate. Top with a damp paper towel. Place in the microwave and heat on high for 30-45 seconds.
  2. Fill each tortilla with even amounts of the filling and roll up. Place on the sauce and keep rolling until all the filling is used.
  3. Top with remaining sauce and cheese. Cover with foil and bake 45 minutes. Uncover and continue baking another 15-20 minutes or until bubbling. Garnish with chopped cilantro, jalapeno slices and scallion. Serve immediately.

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