Believe it or not...a casserole (Hatch Green Chile Enchilada Casserole)

Alright, I promised nothing but peach recipes for National Peach Month, but thought that my previous post was fitting given the time and circumstances.  And guess what...I'm posting another non-peach recipe today.  I find it fitting as well, being that the star of this recipe has a very short season.

I am not a casserole girl.  I don't know why I am not, I don't mind them, I just don't cook them.  But for some reason last week I wanted to make a casserole.  I had just bought my second round of hatch chiles and wanted to make something out of the ordinary, a la casserole.

Yes, hatch chiles.  The Anaheim-esque chiles that make their short appearance in August and exit as soon as September has a chance to say hello.  I stalk them.  Buy them weekly.  I relish in the pepper's short season as if it is some type of adult treat.  What am I saying...it IS a treat.

So back to the casserole.  This recipe is courtesy of Central Market, who has an awesome Hatch Chile Fest during August.  This dish is cheesy, hearty, spicy and just plain good.  Even my picky sister liked it!



Check this recipe out from The Homesick Texan.  It is my husband's favorite BBQ side dish-and it is a real treat as well!  Hatch Chile Potato Casserole- The Homesick Texan

Hatch Green Chile Enchilada Casserole
source:  Central Market
serves:  6-8
1/4 cup cilantro, chopped
2-3 hatch chiles, seeded and chopped
2 T. canola oil
16 oz. shredded cheddar
3 flour tortillas
1 white onion, chopped
1tsp. cumin
2 boneless, skinless, chicken breasts, baked and diced
1 can Hatch Chile Sauce

1. Pre-heat oven to 350 degrees. Coat a 10-inch pie plate or round casserole with cooking spray. 
2. Sauté onion and hatch chiles in Canola oil until translucent. Stir in Hatch Green Chile Enchilada Sauce, diced chicken, and cilantro. Bring to a simmer and cook for about 10 minutes. 
3. Place 1 tortilla in the bottom of the prepared pie plate. Spread with 1/2 of the chicken mixture, and 1/3 of the cheese. Cover with a tortilla and the remaining 1/2 of the chicken mixture, and 1/3 of the cheese. Top with the remaining tortilla. Cover with aluminum foil. Bake for 30 minutes. 
4. Uncover, sprinkle with the remaining cheese and bake another 10 minutes or until the cheese melts. Let cool for 10 minutes before serving. Cut into wedges and serve.