Chicken, Kale and Artichoke Enchiladas w/ Hatch Green Chile Sauce

Makes approximately 4 servings.

Ingredients:

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)

Directions:

-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.

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-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.

 

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