Enchilagna Hatch Green Chile Bake

servings: 6-8
Prep Time: 45 Min
Cook Time: 45 Min

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Ingredients

Meat Mixture

  • 1 1/2 lbs ground lean meat (or cooked chicken, cubed - broiled, baked or rotisserie)
  • 1 cup onions, chopped
  • 1/2 cup red bell pepper
  • 3 tbsp olive oil
  • 5 Hatch mild roasted peppers, chopped with skin and seeds removed
  • 1 tbsp oregano
  • 1/4 tsp cumin
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1/4 cup green olives, cut in half
  • 1/8 cup jalapeno juice
  • 1/4 tsp salt

Hatch Chile Sauce

  • 3 tbsp flour
  • 1/4 cup butter
  • 2 cups beef broth (or chicken broth if using chicken)
  • 1 cup sour cream
  • 3/4 cup Hatch hot peppers, roasted, stems removed, include skin and seeds, food processor)
  • 1/4 tsp salt
  • 1 dash of garlic powder

Assembly and Drizzle

  • 1 1/2 lbs Monterey Jack with Hatch chiles, shredded
  • 12 oz Queso Fresco, crumbled
  • 8 oz Cotija cheese, in food processor until powdered or grated
  • Corn tortillas, cut in 1/4 pieces
  • 10 Hatch mild peppers, roasted, stem, skin and seeds removed
  • 1 medium Hatch hot pepper, roasted, removed stem, include skin and seeds
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1 dash of cumin
  • 1 dash of garlic powder

Preparation

For the Meat Mixture:
Sauté onions and bell pepper in olive oil. Add meat and brown. Drain and return to pan. Add remaining ingredients. Cook at low heat for 10 minutes, stirring to combine flavors

For the Hatch Chile Sauce:
In a saucepan, melt butter. Add flour and whisk in broth and cook until thickened. Stir in remaining ingredients and cook at low heat for 10 minutes.

For the Assembly:
In a casserole dish, start with a layer of sauce, then tortillas, meat or chicken, shredded cheese, queso fresco and cotija cheese. Repeat layers, ending with meat and cheeses. Bake in a 400 degree oven for 20-25 minutes.

Drizzle for Plates:
Place ingredients in blender and puree. Put in squeeze bottle.

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