Makes approximately 4 servings.
2-3 cups Hatch Green Chile Sauce
2 cups approx. Shredded Chicken (I used dark meat (thighs and legs) of a whole chicken)
1 small onion, diced
2 cloves garlic, minced
5-8 mushrooms, chopped
3-5 leaves of kale, de-stemmed and chopped
1 bag frozen or 1 can artichoke hearts, chopped
1 tsp ground cumin
1 tsp dried oregano or 1 Tbl fresh chopped oregano
10-12 corn tortillas
shredded cheese, as desired (I used about 1/2 cup shredded cheddar just for flavor without being too cheesy)
-Have Enchilada Sauce and Shredded Chicken prepared
-In a cast iron or heavy skillet over medium heat, heat 2 Tbl olive oil. Add onions and garlic. Season with Salt and Pepper and cook until translucent, about 5-7 minutes.
-Add mushrooms and kale. Cook about 2-3 minutes.
-Add Artichokes and season again with S&P
-Add cumin, oregano and chicken. Combine all together. Turn off heat.
-Spread 1-2 tbl Hatch Green Chile Sauce onto corn tortilla along with 1/2 cup or more of chicken mixture. Close the tortilla best you can and place with seam down in a casserole dish.
-Continue until all filling is used and place the rolled tortillas nice and snug in the casserole.
-Spoon additional sauce over the tortillas as well as cheese. I had a little bit of filling left over that didn’t make it into the maximum amount of tortillas I could fit, so I threw it on top.
-Bake at 350 for about 2o-30 minutes.
We enjoyed this alongside a big green salad.