Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Roasting the chiles: Make a slit at the top of the chile - this allows steam to escape. Roast under the broiler or over an open flame until skin blisters and just begins to blacken. Wrap chile in a cold, damp cloth to loosen skin. Split chile open lengthwise and remove ribs and seeds.
Preheat oven to 350?. Coat a 9 to 10-inch pie plate or round casserole with cooking spray. Grill chicken breasts and let cool; chop. Saut? onion in canola oil until transparent. Stir in Hatch Green Chile Enchilada Sauce, chicken, tomato, cumin, and cilantro. Bring to a simmer and cook for about 10 minutes. Place 2 tortillas in the bottom of the prepared pie plate. Spread with ? of the chicken mixture, ? of the roasted chiles and 1/3 of the cheese. Cover with 2 tortillas and remaining ? of the chicken mixture, ? of the roasted chiles and 1/3 of the cheese. Top with remaining tortillas. Cover with aluminum foil.Bake for 30 minutes Uncover, sprinkle with the remaining cheese and bake another 10 minutes or until the cheese melts. Let cool for 10 minutes before serving. Cut into wedges and serve.
