Roasted Chicken Enchiladas

• Enchiladas
• 1 whole cleaned chicken
• 3 hatch chiles cleaned and diced
• 1 small spanish onion chopped
• 4 garlic cloves minced
• 1 Jalapeno cut finely
• 1/2 celery stalk finely sliced
• 1 tablespoon of fresh chopped cilantro
• 1 teaspoon of salt
• 2 teaspoon of crushed pepper
• 1 teaspoon of cumin
• 1 teaspoon of chili pepper (New Mexico Chili Pepper in Central Markets bulk spices)
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 12 flour tortillas
• 1 large can of "Green" enchilada sauce
• 1/2 package of cream cheese
• 1 tablespoon of Minors Chicken Base
• 1 cup shredded cheese (mexican blend)

1. Rub the chicken with 1 tablespoon of black pepper, olive oil, 2 cloves garlic and jalapeno, Roast chicken @350 for about 30-50 minutes or until fully cooked (temp 165) when fully cooked pour some of the juices from the bottom of the pan into your saute pan. set pan. when chicken is cooled pull apart and de-bone then set aside
2. Keep oven on for enchiladas
3. In a saute pan (with the juices from the chicken) on medium heat add onion garlic celery garnish with salt, pepper, chili pepper, cumin, and when soft add hatch, cilantro and butter. stir in Chicken. Melt Cream Cheese and mix in Minors Chicken Base. Stir in Cream Cheese Base in the Skillet. then turn off heat.
4. In a Deep baking dish pour 1/2 can of green enchilada sauce. Fill flour tortilla with chicken and roll and place in baking dish. When dish is full pour the rest of the enchilada sauce and top with cheese cover with foil and bake for 30 minutes

enchiladas, chicken, hatch, onion, garlic, cilantro, salt, pepper, cumin, chili pepper, olive oil, butter, flour tortillas, enchilada sauce, cream cheese, shredded cheese

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-enchiladas-50120842 (may not work)