Hatch Green Chiles come from the Hatch Valley in New Mexico and are available for a short period of time between August and September. These versatile green chiles range in hotness and are great for a number of uses.  Get them roasting on your grill for late summer barbecues and add them as an extra touch to your favorite recipes. Here is a delicious Hatch Green Chile Enchilada recipe to try while you can still find them!

Hatch Green Chile Enchiladas

Ingredients:
1 oz Vegetable Oil
8 oz Yellow Onion, minced
1 T Fresh Garlic, minced
32 oz Diced or Chopped Canned Tomatoes in Water
2 T Chipotle Peppers
5 each Hatch Chile Peppers, Fire Roasted and Chopped
1 T Cumin, ground
2 t Garlic Powder
2 t Onion Powder
2 t Chili Powder
2 t Coriander, ground
1/4 t Cayenne
1 T Sugar
1/2 Bunch Fresh Cilantro
Salt and Pepper to Taste
Approx 3lb Pulled Roasted Chicken
20 Fresh Corn Tortillas
1 Cup Shredded Jack Cheese
1 Cup Cheddar Cheese

Instructions:
1. Heat the oil and sweat the onions and garlic
2. Add the spices and toast slightly over low heat for 1 minute
3. Add the tomatoes, chipotle peppers, sugar and chiles
4. Simmer for 1 hour and puree in a blender
5. Add the cilantro, salt and pepper
6. Fold half of the mixture in with the pulled chicken and half of each of the cheeses
7. Place about 1/4 cup of mix in the center of a tortilla (Warm the tortilla slightly in a pan before) and roll
8. Place them together in a casserole dish
9. Top them with the remaining sauce and cheese
10. Bake for 20-25 minutes or until cheese is thoroughly melted

Enjoy!