{"id":7338,"date":"2011-09-19T10:47:18","date_gmt":"2011-09-19T17:47:18","guid":{"rendered":"https:\/\/shescookin.com\/?p=7338"},"modified":"2019-08-27T21:04:05","modified_gmt":"2019-08-28T04:04:05","slug":"enchiladas-with-hatch-chile-sauce","status":"publish","type":"post","link":"https:\/\/shescookin.com\/enchiladas-with-hatch-chile-sauce\/","title":{"rendered":"Enchiladas with Hatch Chile Sauce"},"content":{"rendered":"
<\/a><\/p>\n Don’t worry! You’re not too late, Hatch Chile<\/span><\/strong> season typically begins in late August\/beginning of September and lasts until mid-October so you’re hitting it at its peak! Although a touch of heat adds just the zing I prefer in most dishes, I guess I’m not a true chile-head, because I wasn’t familiar with the now infamous Hatch Chile and its short-season.<\/p>\n Hatch Chiles are generally green, but you’ll see some that are streaked with red and yellow. There are mild ones and hot ones and they’re not always labeled as such. They look similar to the mild Anaheim pepper found in most markets year-round.\u00a0 What distinguishes a Hatch chile is their providence. Hatch Chiles hail from the Hatch Valley in New Mexico and their arrival is celebrated each year during the Hatch Valley Chile Festival<\/a>. This year’s two-day festival attracted some 30,000 chile-heads, foodies, and celeb culinary entertainment from Food Network and BBC to pay tribute to Hatch’s most famous crop, sample famed Hatch Chile recipes, watch the crowning of the chile festival queen, participate in chile ristra contests, and be a kid at the carnival.<\/p>\n For the past two weeks, I’ve been a kid at my own chile festival as I played with nearly a bushel of the long green babies from \u00a0Melissa’s Produce<\/a>. Some hot, some mild, my family and some of their lucky friends got a taste of Hatch Chiles in hash browns, salsas, sauces, stuffed, layered, and rolled. I think I’m officially addicted to them!<\/p>\n But it’s a healthy addiction to have since Hatch Chiles<\/span><\/strong> have zero fat, cholesterol, and sodium with practically no calories, and are high in fiber and vitamins A and C! I couldn’t have asked for a more perfect ingredient to get the creative juices flowing for my work in low sodium, heart-healthy recipe development \u2014 thank you, Melissa’s!<\/p>\n <\/a><\/p>\n Hatch chiles vary from mild, to medium, to hot, to extra hot and are best grilled over an open flame (or roasted) and peeled before they are used as an ingredient in sauces, salsas, marinades, stews, burritos, chiles rellenos, bread, etc.\u00a0 As you can see, they are extremely versatile. For a plethora of Hatch Chile recipes visit my friend Dorothy’s website, Shockingly Delicious for 50 of the best Hatch Chile recipes<\/a> around (mine included)!<\/p>\n Today, I’m sharing a simple, mild Hatch Chile sauce, served two ways: creamy and “straight”, with chicken enchiladas.\u00a0 The creamy version, similar in flavor to a creamy poblano sauce, adds a cool balance to the piquant, smoky, mildly spicy note of the vibrant green “straight” sauce –\u00a0 served over your favorite enchiladas it’s a flavor bomb!<\/p>\nWhen is Hatch Chile Season?<\/h2>\n
What is a Hatch Chile?<\/h2>\n
Hatch Chiles are Nutritious and Delicious!<\/h2>\n
Hatch Chile Recipes<\/h2>\n
Chicken Enchiladas with Hatch Chile Sauce Recipe<\/h2>\n