Fresh hatch chile peppers are available only two months out of the year – usually August and September – and are grown in the Hatch Valley of New Mexico. Perfectly roasted, they can add a depth of flavor to any dish. This simple chicken enchilada recipe highlights the hatch pepper and is not hidden with bold Mexican spices. Hatch chile can be found year round in a can or to keep this dish fresh, use an Anaheim pepper.
Tips:
- To reduce cooking time, I recommend marinating the chicken overnight then cooking the chicken before starting the ranchero sauce. It’ll all come together at the end.
- It’s best to give the sauce the proper amount of time needed to soak up all the flavors – the more time the better!
- Fresh tomatoes add a depth of freshness to the sauce that you would not otherwise have with canned tomatoes.
- Cooking times may vary depending on the size of your chicken breast.
- Pair this dish with a Dos Equis Lager or a margarita on the rocks.
