Enchiladas are a Mexican classic that always hit the spot. Whether you’re celebrating the last days of summer or are hosting a low-key dinner party, these Hatch pepper enchiladas are cheesy, dreamy, and easy to whip up.
Ingredients
9 corn tortillas
2 cups cooked chicken, shredded
1/2 cup roasted Hatch peppers, chopped
2 cups red enchilada sauce
1/2 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Salt and black pepper to taste
Optional Ingredients
Sour cream, chopped fresh cilantro, and sliced avocado for serving
Directions
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Preheat the oven to 375°F
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In the mixing bowl, combine your chicken, chopped Hatch peppers, shredded cheddar cheese, and shredded Monterey Jack cheese. Season with salt and pepper to taste.
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Warm up the corn tortillas in the microwave for about 30 seconds on high, or wrap them in foil and heat them in the oven for 10 minutes.
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Pour 1/2 cup of the enchilada sauce into the bottom of the baking dish.
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Dip each warmed tortilla into the enchilada sauce to coat it.
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Spoon about 2 to 3 tablespoons of the chicken mixture into each tortilla, then roll it up and place it seam-side down into the baking dish.
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Repeat with the remaining tortillas.
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Pour the remaining enchilada sauce over the rolled tortillas in the baking dish, then sprinkle with more shredded cheese.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
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Remove from the oven and let the enchilada cool for a few minutes before serving.
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Serve with sour cream, chopped fresh cilantro, and sliced avocado if desired.
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