- 1 1/2 lbs fresh Hatch chilies
- 1 1/2 cups chicken broth
- Kosher salt
- 1 tbsp olive oil
- 5 garlic cloves - minced
- 2 shallots - minced
- 2 cooked chicken breasts - shredded
- 1/2 cup Panchos cheese dip or your favorite store bought cheese dip
- 4 oz cream cheese - softened
- 8 oz cheddar cheese - shredded
- 8 oz Monterey Jack cheese - shredded
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 10-12 corn tortillas
1. Preheat broiler and move oven rack to the top. Place chilies on a baking sheet and broil for 15 minutes. Let cool then cut the stems off, seed, and dice the chilies. Be sure to seed them completely. Hatch chilies are very spicy and if you don't, you'll be in trouble. In a medium saute pan, heat one cup of the chicken broth over low heat and add the chilies with a dash of salt and pepper to taste. Let the mixture simmer until broth is reduced by half. Move the rack in the oven to the middle and heat oven to 350.
2. In a small saute pan, heat 1 tbsp of olive oil over low heat. Cook the shallots and garlic for two minutes. In a large bowl, mix together the shallot mixture, shredded chicken, Panchos dip, cream cheese, half of the cheddar, half of the Monterrey Jack, chili powder, smoked paprika. and about 1 tsp of salt and 1/2 tsp pepper.
3. In a small saucepan, heat the other cup of chicken broth to simmer. In a baking dish, spoon half of the chile mixture into the bottom. Then, one at a time, dip each corn tortilla into the simmered broth, spoon a heaping amount of the chicken mixture inside the shell, fold together, and place in the baking dish. When all tortillas are filled and placed in the dish, spoon the rest of the chilie sauce evenly over the top and coat with the rest of the cheese. Bake for 20-25 minutes or until bubbly.