Lite Bite: Hatch Chili Chicken Enchiladas

Hatch Chili Chicken Enchiladas

Ingredients:
8 tortillas (your favorite flour or grain-free tortillas are great, I lucked out with these insane homemade coconut flour tortillas I got at my nearby farmers market)
1 ½ cup shredded rotisserie chicken
1 green bell pepper, diced
½ yellow onion, diced
½ cup salsa (a hatch chili or a verde salsa is preferred, but I used a red salsa I had and they were great)
3/4 cup shredded Hatch Chili pepper jack cheese*

Directions:
Preheat your oven to 375 degrees. 

Sauté the bell pepper and onion in a cast-iron skillet. I didn’t even use oil, I added in a splash of water got them cooked and kept them from sticking. Once the onions are translucent add the shredded chicken to the pan just to combine. Transfer the filling mixture to a plate and wipe out your skillet.

Pour 1/2 cup of salsa in the bottom of your cast iron skillet or a 9x13 pan and set aside. In a small saucepan, heat the other 1/2 cup of salsa over medium heat. Once warmed it’s time to assemble. Dip each tortilla in the warmed salsa making sure to coat the front and back of the tortilla. Lay on a plate and fill with about two tablespoons of the chicken mixture. Roll them up and then lay in your pan seam side down. Pour any leftover salsa over the top of the enchiladas. Top with the shredded cheese and then bake for 8-10 minutes until the cheese is melted.

Top with avocado, tomatoes, cilantro, red onion, cilantro etc!

*This recipe can easily be adapted to not be “hatch chili.” Use any salsa you like and regular pepper jack or Monterey jack if you want to tone down the spice a bit.

Happy hatch chili season!

Annie