okay so i’m not so much the enchilada hater anymore. i’ve done some pretty well received and tasty variations of enchiladas lately, including this gem using a sauce made with hatch green chilies instead of my usual ground beef chili sauce that erik loves so much. and i liked it a lot! it made a very good lunch reheated in the microwave. i used a ground beef filling instead of cheese and that hatch chili sauce was pretty outstanding.
Hatch Green Chili and Beef Enchiladas
the chili sauce comes from here
for the chili sauce:
garlic cloves, minced (i used 2 i think)
2 cans of hatch green chilies (i used those cute itty bitty cans)
a couple tablespoons oil
flour (i’d go with at least 1 tablespoon, maybe 1 1/2)
chicken stock (2 cups, give or take)
salt and pepper
corn tortillas, warmed and softened just enough to be pliable
shredded monterey jack and/or cheddar
heat the oven to 350. cook your ground beef with the onion until all browned and no pink is showing. season with salt, pepper, garlic powder, cumin and ground coriander. this mixture is going to be spooned into the warmed corn tortillas, rolled, and placed seam side down in a baking dish. to make the sauce, heat your oil in a saucepan. saute the onions and garlic until the onions have softened. stir in the chilies, sprinkle with flour. cook for a minute or so. add the chicken stock all at once and stir stir stir. season with salt, pepper, and ground coriander. cook this up until you get a slightly thickened sauce. the recipe linked above gives you specific amounts. i’m a toss and stir girl so i couldn’t tell you how much of what i put in there. cover the enchiladas with the sauce. top with your shredded cheese. place it in the oven and heat it until the cheese is all melty and delicious.