The High Hatch Enchiladas 🌶️🚀

Total Time: 60 mins Yield: 4 Serving

Ingredients

• 1 tbsp olive oil

• 1/2 cup onion chopped

• 3 cloves garlic minced

• 2 tbsp flour

• 1.5 cups chicken broth

• 1 cup diced green chile chopped

• 1.5 tsp ground cumin divided

• 1 lb chicken breast boneless, skinless

• salt and pepper to taste

• 1/2 tsp oregano

• 12 corn tortillas

• 2 cups cheddar cheese shredded

• .05g to .125g RSO

Instructions

1. Preheat the oven to 350 degrees.  Lightly grease a 9 x 13 baking dish. 

2. Add olive oil to a pot over medium heat.  Add in onions and saute 4 minutes.  Add in garlic and saute an additional 1 minute.  Sprinkle in flour and stir well.  

3. Slowly add in chicken broth and RSO, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste.   Blend, if desired

4. Bring a medium pot of water to a boil.  Add in chicken breasts and boil until cooked through, about 20 – 25 minutes.  

5. Remove chicken from the pot, shred with two forks, and transfer to a bowl.  Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well. 

6. Warm tortillas up in the microwave for 30 – 60 seconds, until pliable.   Add 2 – 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese.  Roll up and place seam side down in the baking sheet.  Repeat with remaining tortillas. 

7. Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences).  Top with remaining shredded cheese. 

8. Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.