The Hatch Chile Enchilada: A Celebration of New Mexico’s Fiery Heart

There’s perhaps no flavor more emblematic of New Mexico than the smoky, earthy warmth of Hatch chile. These vibrantly colored pods, both red and green, ignite a passion in New Mexicans and chile enthusiasts worldwide. But to truly understand the magic of Hatch chile enchiladas, we need to delve into the history and culture that imbues this dish with its fiery soul.

History of Hatch Chile

New Mexico’s chile story stretches back centuries. The introduction of chile peppers by Spanish conquistadors in the 1500s forever altered the region’s cuisine. Over time, unique chile varieties emerged, perfectly adapted to New Mexico’s high desert climate. Notably, New Mexico State University (NMSU) played a pivotal role in developing and promoting these chiles. In the early 1900s, Fabian Garcia, a horticulturist at NMSU, is credited with isolating and cultivating the now-famous Hatch chile, particularly Numex No.9. These peppers, named after the southern New Mexico village where they’re primarily grown, boast a complex flavor profile, ranging from mild to scorching, with a distinct smoky sweetness.

Every summer, New Mexico comes alive during chile season. Roasters sprout on seemingly every corner, their smoky aroma a siren call to chile aficionados. Here, the question “red or green?” takes on a whole new meaning. It’s not just about the color of the chile, but the flavor profile you desire. Green chiles offer a grassy, vegetal heat, while reds are known for their deeper, sweeter smokiness. This friendly rivalry is a cornerstone of New Mexican cuisine, and enchiladas are no exception.

Hatch Chile Chicken Enchiladas

Now, let’s transform those Hatch red chiles into a delicious red chile chicken enchilada recipe. Here’s what you’ll need:

• 1 pound boneless, skinless chicken breasts
• 2 cups of hot Hatch red chile sauce
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 dozen corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro, for garnish (optional)

Instructions:

1. Poach the chicken breasts in a pot of simmering water for 10-12 minutes, or until cooked through. Shred the chicken with two forks and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add half the red chile sauce, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust seasonings as needed.
4. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
5. Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
6. Spread a thin layer of red chile sauce in the bottom of the baking dish. Top with a tortilla, then shredded chicken, cheese, and another layer of red chile sauce. Repeat with remaining tortillas, chicken, cheese, and sauce, ending with a layer of cheese on top.
7. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly. Garnish with chopped fresh cilantro, chopped tomatoes, and onion if desired.

This recipe is just a starting point. Feel free to adjust the spice level by adding some chile powder or chopped roasted green chile. You can also add other ingredients to the filling, such as beans, corn, or chopped vegetables.

So, when you bite into a Hatch red chile enchilada, you’re not just savoring a delicious dish, you’re experiencing a taste of New Mexico’s rich history and vibrant culture. The smoky warmth of the Hatch chile mingles with savory chicken and melty cheese, creating an explosion of flavor that’s uniquely New Mexican.

If you’re lucky enough to visit New Mexico during chile season, a trip to the Farmers Chile Market at 2010 Eubank Blvd NE 87112 in Albuquerque is a must. Here, you’ll find the freshest red and green Hatch chiles at their peak, ready to transform your kitchen into a celebration of New Mexican cuisine. So, fire up your stove, grab some Hatch chiles, and create your own masterpiece – a testament to the fiery heart of New Mexico.