Hatch Green Chile Chicken Enchiladas



1. 48 Conestoga® Flour Tortilla Dough (3060), prepared and kept warm
2. 14 oz. Pioneer® Roasted Chicken Gravy Mix (94545)
3. 8 lbs. Chicken thighs (boneless, skinless)
4. 2 Tbsp. Salt
5. 2 Cups Hatch green chiles, diced
6. 5 Cloves Garlic, minced
7. 1 cup Cilantro, chopped
8. 2 lbs. Cream cheese
9. 1 lb. Sour cream
10. 4 lbs. Shredded Jack cheese, divided


1. Preheat convection oven to 350°F.
2. Place seasoned (salted) chicken thighs in a large pot and cover with just enough water to submerge all of chicken. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes; partially drain, reserving 1 quart of cooking liquid.
3. Place 1 quart of reserved chicken cooking liquid in cooler to cool completely.
4. Let chicken cool slightly, then shred by hand. Set aside in cooler.
5. Prepare Pioneer® Roasted Chicken Gravy Mix per package instructions, but instead of making the slurry with 1 quart of cool tap water, use the reserved quart of the cooking liquid.
6. While gravy is simmering, Sauté garlic in olive oil until golden (2-3 minutes), then add hatch green chiles. Add this to gravy, whisking to combine. Simmer for 5 minutes, then remove from heat and whisk in cilantro, cream cheese, and sour cream until combined and cream cheese is melted.
7. Prepare Conestoga® Flour Tortilla Dough per package instructions and keep warm in tortilla warmer.
8. Ladle 10-12 oz. of the sauce into the bottom of a full hotel pan and set aside.
9. In a large bowl, add cooled shredded chicken and half of shredded cheese (2 lbs.); mix to combine. Then, fill tortillas with ¼ cup of chicken and cheese mixture, roll the tortillas and place seam side down into the dish. Repeat until you have filled the dish with the filled tortillas.
10. Ladle enough sauce on top of the tortillas to cover. Then, spread the remaining shredded cheese on top of the sauce.
11. Serve leftover sauce on the side, or reserve for another use.
12. Bake for 10 minutes, or until cheese is lightly browned on top.


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