Hatch Green Chile Enchiladas 

Ingredients:
12 corn tortillas
2 cups cooked and shredded chicken (or your protein of choice)
1 ½ cups roasted Hatch green chiles, peeled and chopped
2 cups shredded cheese (cheddar or Monterey Jack are excellent choices)
1 can (10 oz) red enchilada sauce (or homemade if you’re feeling adventurous)
1 cup sour cream (optional)
Chopped cilantro for garnish
Olive oil or cooking spray for sautéing
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Tortillas:
In a skillet, heat a small amount of olive oil or cooking spray over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are pliable. Drain on paper towels.
Make the Filling:
In a large bowl, combine the shredded chicken, roasted Hatch green chiles, 1 cup of shredded cheese, and salt and pepper to taste. Mix well.
Assemble the Enchiladas:
Spread a thin layer of red enchilada sauce on the bottom of a 9x13 inch baking dish.
Take a tortilla, fill it with a generous amount of the chicken and green chile mixture, and roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese:
Once all the enchiladas are in the dish, pour the remaining red enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly over the sauce.
Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve:
Remove from the oven and let cool slightly. If desired, serve with a dollop of sour cream and garnish with chopped cilantro.