Now, before you’re all, “omg she made hatch chile sauce from scratch, you guys!” you need to know, it’s from a can.
But this can was sent straight from the pearly green gates of hatch chile heaven.
And my parents.
Remember earlier this summer when they breezed through town on their way home from a vacation and they brought me the blue corn posole that I totally freaked out about? Well, they brought me this can of hatch chile enchilada sauce as well and I’ve been waiting for just the right time to totally freak out about it, too.
I totally freaked out last night.
THIS SAUCE IS SO GOOD.
So good that I lost control of my motor skills and let it dribble down my chin and onto my very important black tank top that I wear every single day, and I didn’t even care.
Mowing the lawn this weekend? Forget it. Go get this sauce.
Fixing your gutter today? Nope. Get the sauce.
Taking your kiddos to the park to fly a kite tomorrow? GUESS AGAIN. You’re getting the sauce.
P.S. Hi. It’s me. Get the sauce.
Hatch Chile Enchiladas with Chicken and Zucchini:
What it took for 6 enchis:
* 6 whole-grain flour tortillas
* 6 chicken thighs, boiled and shredded
* 4 jalapeno peppers, ( 2 seeded) minced
* 4 cloves garlic, minced
* 3 Tbs extra-virgin olive oil, divided
* 1 cup cilantro
* 1 (14.5 oz) can Hatch chile enchilada sauce
* 1/2 yellow onion, sliced
* 1 zucchini, diced
* 2 cups shredded monterey jack cheese
* a good pinch of salt and pepper
Preheat the oven to 375.
Heat 1 Tbs oil in a small skillet. Add the jalapeno peppers and garlic, saute for 2 minutes. Pour into a small food processor, along with the cilantro and blitz until combined. Toss in a little salt and pepper.
In a large bowl, combine the shredded chicken with the jalapeno mixture.
Heat the remaining 2 Tbs oil in a medium skillet. Add the onions and saute for 3 minutes, until they start to soften and brown slightly. Add the zucchini, a dash of salt and pepper and saute 2 more minutes. Add to the bowl with the chicken and toss to combine.
Pour a little of the enchilada sauce along the bottom of a 9×13 baking dish. Evenly divide the chicken and zucchini mixture among 6 tortillas. Roll up and place in the baking dish, seam side down. Pour the rest of the sauce over the enchiladas and top with shredded cheese.
Cover with foil and bake 20 minutes. Uncover and bake 10 more. If the cheese isn’t brown and bubbly just yet, turn on the broiler and watch the magic.
Dig. In.
Bev, your photos are so beautiful, I can almost taste them!
This looks kind of totally rad and delicious.
Bookmarking!!!!
XO
Oh my gosh they look sooo good! Your husband does not know what he is missing (cheese) right?!
Oh, umm… I forgot to tell you about our new house rule. Hobbs House Rule #4,387: Bev Weidner must bring one (1) 9″x13″ Pyrex dish of Hatch chile enchiladas each time she visits said premises. No exceptions.”
Gosh, so it looks like you’ll be hauling these babies on the plane with you… Sorry about that! Rules are rules.
Holy shizas. These look amaze balls. And now to get some sauce.
I need these in my life Bev… and I need to make it happen asap!
These look SO good, and GORGEOUS photos!
I have a feeling I should go get this sauce….
Now I’m wishing I was having enchiladas for dinner!!
Your photos are soooo beautiful.
You may get sick of me saying that on every single comment…hope not b/c seriously, I think I will always say that
Oh Averie, I’ll never get sick of it. Ever.
Thank you so much!
I love that ooey gooey cheese on top! Makes me want to dig right in through my computer screen!
Welcome to the Hatch Chile Lovers Club!!! The motto is “once you’ve had them, you never go back”!!! (I was spouting the Hatch chile love last week….)
Oh, and the recipe you paired the sauce with?? Definitely worth of a little “hatch chile love”!!
So glad that I found your blog – looking forward to what you post next!!
I just made this last night with some shitake mushrooms I had on hand and it was amazing! I’m putting this in my book.