I’m sure these roasted Hatch Green Chiles would have tasted a million times better had I picked them up myself at the Hatch Valley Green Chile Festival. Someday soon I’ll head out for a drive and wind up in one of my (and my family’s) favorite regions on the map. In fact, my first attempt at photography as a youngster took place in Santa Fe. I’ll have to dig up what photos I still possess and scan them sometime. They were taken on a nearly retro, pink Vivitar point & shoot (juvenile model). I clearly recall hoping and praying that somehow my efforts would result in professional-looking photographs. Sadly, they did not. Good (better, at least) equipment and a little experience really do make a difference.

I posted a recipe from Leilani a couple of weeks ago for Green Chile Sauce. I opted to simplify my approach a little and made Roasted Green Chile Salsa instead, specifically for topping stacked chicken enchiladas. To roast the chiles, I used the directions I found here.

In my Yummy Salsa Verde recipe, and this recipe also, I use Green Chile Powder. Green Chile Powder is a wonderful addition to sauces and recipes and I purchase mine at Spiceology, a local spice and seasoning store. Spiceology offers an array of high quality spices, seasonings (including a collection of flavored sea salt), dried herb and special blends. Browse their catalog and order online!

Roasted {Hatch} Green Chile Salsa
2-3 roasted green chiles (mine were small, I’d start with 1-2 and add more if desired for heat)
5-7 cooked tomatillos
1 or 2 garlic cloves
1-1/2 t. kosher salt (1 teaspoon isn’t enough for my taste and 2 teaspoons is too much)
1 t. ground cumin
2 t. green chile powder
1 lg. bunch cilantro
Water to thin 

Place all ingredients in a blender and blend thoroughly. Taste and add more chiles and seasoning as necessary. 

For the Easy Stacked Chicken Enchiladas you will need: 
Shredded, cooked chicken or a rotisserie chicken (non-flavored)
3 or 4 corn tortillas per stack
Shredded cheese
Sour cream
Salsa

I cheated and used a rotisserie chicken. Start by warming your corn tortillas. Do this by heating a small amount of canola or corn oil in a skillet and warm each tortilla 20-30 seconds or until slightly bubbly. I covered a jelly roll pan with foil and began stacking ~ tortilla, chicken and cheese, ending with a tortilla. Place in the oven @ 350-degrees and heat until cheese has melted and enchilada is warm throughout. Add sour cream, salsa, guacamole and more cheese to the top and serve!