Cook Up A Little Something With Hatch.

Hatch chiles are typically harvested in late summer and will stick around for a few weeks depending on your area. And if the skin is puffing up you can pull off and discard as much of it as you can, but again don’t sweat it too much as it’s only removed for texture purposes and won’t affect the final flavor of the sauce.

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HATCH RED MEDIUM ENCHILADA SAUCE - CASE 12/15OZ quantity. Filed Under: Enchiladas, Main Dish, Most Popular, Most Recent, I am so happy to have found your site! You can always roast them on the grill or over an open flame if you want. Add to cart. Keep going until the chicken is gone. $36.00.

Thanks much Christina! You can optionally add some onion, cilantro and salt to the poaching water for a hint of additional flavor.

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To poach the chicken, cover the chicken breast with cold water and bring to a boil. Add a finely minced garlic clove and cook for an additional minute or so.

Thank you!

Dredging the tortilla in the sauce and then flipping it will ensure you’ve got some sauce on the inside of the enchiladas. Heat lard or oil in medium saucepan. Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking. For poaching, simply cover a single chicken breast with cold water, bring to a boil, and then reduce heat to a simmer. 1/4 teaspoon of salt (plus more to taste)

Bake for 10 minutes in a 400F oven or until the cheese is completely melted.


Hot corn tortillas, melted cheese, and savory Hatch enchilada sauce — sold!! Enchilada Sauce/Stew; Tomato Products; Salsas & Taco Sauce; Hatch Apparel; Cookbook; Hatch Chile Company. Once it has softened add a minced garlic clove and cook for an additional minute or so. You can also pull off and discard any loose bits of skin from the chiles. (Or nuke them in some damp paper towels for 60 seconds.)

Required fields are marked *, Hey, I'm Patrick! Roll tight and place seam side down on the baking dish. Bring to boil, reduce heat. And don't worry, we hate spam too! Most of it will be used for the sauce, but you can keep a few tablespoons in reserve for the inside of the enchiladas, something like this: Add the majority of the chopped onion to some oil and give it a good sweat over medium heat. Then we’ll add the blended chile pieces to the onion-garlic mixture along with: 1 cup stock But we’ll make some enchiladas with this batch so don’t eat it all yet. I’m making chicken and cheese enchiladas in this recipe, but keep in mind that you can use just about any protein you want as the Hatch sauce is the key to this dish and everything else is just a bonus. 4 cups red chile sauce. Thanks much Eve, so glad you found this recipe! You should have plenty of the sauce so feel free to goop it on. Cheers.

You can unsubscribe at any time. Serve immediately. Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas.


More info on warming up corn tortillas.

Add the remaining sauce on top of the enchiladas along with a final layer of cheese. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor. Cook about until brown.

I usually add a layer of the sauce to the baking dish to prevent sticking. Next we’ll finely chop a half onion.

Once cooked, set aside to cool and then shred using two forks. You can optionally garnish with freshly chopped cilantro, a squeeze of lime, or a drizzle of Crema, but lately I prefer them bare bones so that the Hatch flavor stays at the forefront.

Heat the corn tortillas in the oven for a few minutes.

Our latest recipe is a batch of these delicious Entomatadas: Want to receive Mexican Please recipes via email when they are posted? About Us To make the enchiladas start by warming up the tortillas to make them more pliable. Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema.

At HATCH we only use the finest ingredients. I built this site to share all the recipes and techniques I've learned along the way.

You can usually find frozen, roasted Hatch chiles in today’s freezer aisles, but if you get a chance to roast your own you’ll get a massive upgrade in flavor. Your email address will not be published. On a plate, add a couple spoonfuls of the Hatch sauce. All Rights Reserved. On a plate, add a couple spoonfuls of the Hatch sauce. See Our Products Find Recipes.

Cheers. Bring the sauce to a simmer and take a taste for seasoning. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through.

Flame roasted mild green chiles have been a part of the New Mexican cuisine for over 400 years.

1 pinch black pepper optional.

HATCH Medium red enchilada sauce is a USDA Organic certified made with organic ingredients.

And if you can’t find any in your local markets you can always source them directly from New Mexico. Hatch Chile season is here so keep an eye out for these beauties over the next few weeks! freshly cracked black pepper. Share what you made with us!

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Add a layer of shredded cheese on top and bake the enchiladas for about 10 minutes in a 400F oven, or until all of the cheese is melted and the edges of the tortillas are just starting to brown. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese.

HATCH Medium green enchilada sauce is thick and full of green chile flavor. A single chicken breast is usually enough for 7-8 enchiladas. I’m so excited to be able to make yummy enchiladas at home now, you have no idea!

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Hatch Chili Green Medium Enchilada Sauce, 14 Ounce -- 12 per case. With . I spent 2 years living in Cozumel and got obsessed with Mexican food. I usually just stick them in the oven for a few minutes, but you could also nuke them for 60 seconds covered with some damp paper towels. Roasted Hatch chiles have a distinct flavor and they are prepared to do all the heavy lifting if you just give ’em the chance!

Stir in flour until mixture is smooth. This is a wicked easy recipe for a savory batch of Hatch Green Chile Enchiladas. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese. Read More….

Category: Enchilada Sauces & Stew.