More fun with hatch chilies!

I still have chilies. Can't let those babies go to waste! So I decided to make green chili enchiladas. Here is what you will need.

6 Hatch chilies
1 tomato
1/2 onion
1 tsp minced garlic
4 chicken breasts
12 tortillas. I use corn.
1 small bag of shredded cheese
low fat sour cream

These are easy if  you do some of the steps ahead of time. You will need to cook your chicken breasts. I usually leave them in the crock pot, adding some seasonings for flavor.

You will need to roast the chilies. In case you forgot, set them on a baking sheet or roasting pan and put them in a pre-heated oven with the broiler set on high. Roast for a few minutes on each side until they are charred.

Once the chilies are cooked, place them in a 1 gallon zip lock. Let them steam in the sealed bag for 10-15 minutes.

Remove from the bag, slice open and pull out all the seeds.

Dice up your onion and saute in a pan with some olive oil. Add in the tsp of minced garlic. Let it cook for about 10 minutes. While it is cooking, you can dice your tomato. Multi task, baby!

Put the diced tomato into a blender, adding in the onion, garlic, and chilies. Blend until it is a nice, creamy consistency.

Next, put it in a pan to warm it all up. If it's a little too thick, you can dilute with a few drops of water. Let it simmer just for a few minutes. While that is simmering, go ahead and shred your chicken breasts. And while you're at it, pre-heat your oven to 350 degrees.

Warm up your tortillas, then dip them one and at a time into the sauce. Fill with chicken, cheese, then roll and  place into a baking dish. Once you have all the enchiladas in the pan, pour over more sauce and sprinkle with cheese. Then put the dish in the oven for about 10-15 minutes, or until the cheese is melted. Serve with a scoop of low fat sour cream on top. If you are a chili light-weight, you might want to smother the enchilada with sour cream. It will kill some of the fire in these babies.