Hatch Green Chile Enchilada

3 cups of Hatch Green Chile-chopped and sautéed
(I like my chopped in the food processor very finely)
1 cup of flour for a thickener
12 cups of water
4 T of chicken bouillon(You can substitute chicken broth for the water and bouillon)
2 T of garlic powder(or to taste)
1/4 t of cumin
2 pounds of Browned ground beef or cooked chopped chicken(optional)
2 pounds of grated Longhorn Colby Cheese
Corn Tortillas
Chopped onion(optional)
Fried Egg for a topping
½ pound of American cheese to put in sauce(optional)I like white American in my sauce.

Mix Hot water and flour on high heat until it comes to a simmer. Stir often so it doesn’t stick. Once the mixture begins to thicken add green chile, chicken bouillon, garlic and cumin and bring to a boil. Once at a full boil lower heat to a simmer. Simmer for about 30 minutes, stirring frequently, so that the flavors can blend. (You may need to add a little water if sauce is getting to thick or some more flour to thicken sauce if it is too thin. Desired thickness is a matter of preference).
Once my sauce is finished I like to add a little American cheese to give the sauce a slightly creamy taste. Do a taste test and see if sauce needs anymore garlic or salt.
To serve; quickly fry corn tortillas on both sides to soften them. Layer corn tortilla, meat (if desired), grated Colby cheese, chopped onions(if desired). Repeat this 2 or 3 times, depending on your appetite. My family likes to add a fried egg to the top of their enchilada.
**Another option for this is to make Hatch Green Chile Casserole. This is great for parties. Layer tortillas, meat, cheese, onions and sauce(repeat) in a 9X13 pan to make a casserole. Bake at 350 for 30-45 minutes. Let set about 15 minutes before serving to let the cheese set.

Sauce has multiple uses: smother burritos, make huevos rancheros, with pasta, add potatoes and make a soup or stew….the list goes on.
BE CREATIVE! One of the best things about New Mexico Green Chile is that it goes with everything!