It all started during my brief but intense stint as a competitive chili hunter. Yes, you heard me right—competitive chili hunting is a thing, and I was once at the very top of my game.
The year was 2013, and the Chile Championship was being held in the mysterious, high-altitude desert of New Mexico. Rumor had it that only the bravest and most daring chili hunters could track down the legendary Hatch Green Chile, which grew exclusively on a hidden mountainside. It was said that these chiles were so potent, one bite could transport you into a state of such culinary ecstasy that you might just forget where you were. Naturally, I had to find them.
Equipped with only my trusty pepper compass and a weathered guide named Santiago (who may or may not have been wanted by three different governments), I embarked on a journey that would take me to the edge of sanity—and taste. After days of battling dust storms, evading roving bands of spice thieves, and surviving solely on jerky made from the rare Desert Buffalo (which, in hindsight, may have just been someone’s particularly large house cat), Santiago and I finally found the secret grove of Hatch chiles.
The air was thick with the smell of roasting heat, and the chiles glistened in the moonlight like tiny emeralds. Just as I reached for the final, most elusive chile—one so perfect it seemed to hum with spicy energy—something moved in the shadows. My hand froze inches from the pepper. A low, skittering noise echoed around me, and then I saw it.
Emerging from the darkness was a scorpion the size of a dinner plate, its obsidian body gleaming and its pincers clicking with eerie precision. But this was no ordinary scorpion. No, this creature had eyes that glowed a faint green—the very color of the chile I was reaching for. With a sudden lunge, it struck! I leapt back, barely dodging its venomous tail, which pierced the ground with a hiss.
My heart pounded as I scrambled for a weapon, but all I had was my pepper compass and a half-eaten piece of Desert Buffalo jerky. Not ideal. I stared into the scorpion’s glowing eyes, calculating my next move. Santiago, of course, had mysteriously vanished, leaving me to face this eight-legged nightmare alone. The scorpion lunged again, its pincers snapping dangerously close to my arm. I managed to dodge, but I knew I couldn’t keep this up for long. I needed a plan—and fast.
Suddenly, inspiration struck. I reached into my pack and pulled out a jar of roasted Hatch chile powder—spicy enough to make even the bravest chef cry. Without hesitating, I flung the powder into the air, creating a fiery cloud between me and the scorpion. It recoiled, confused, its tail thrashing wildly. Seizing my chance, I grabbed the nearest fallen branch, still hot from the desert sun, and brandished it like a sword. The scorpion, blinded by the chile powder, struck wildly, but I danced around its blows, the scent of roasted chiles and danger filling the air. With a final, desperate swing, I brought the branch down on its tail, snapping it clean off. The creature let out a hiss and scuttled back into the shadows, defeated at last.
Breathing heavily, I turned my attention back to the prize: the perfect Hatch Green Chile. It hung on the vine, untouched, as if it had been waiting for me all along. I plucked it from the bush, the air buzzing with victory. Santiago reappeared, of course, his timing as impeccable as ever, and together we made our way back to the kitchen. That day, I knew I had earned the right to create a dish worthy of the legendary chile. And thus, the Hatch Green Chile Chicken Enchilada Bake was born—spicy, bold, and full of flavor, just like the battle that brought it to life.
Hatch Green Chile Chicken Enchilada Bake
Ingredients:
– 4 boneless, skinless chicken breasts, cooked and shredded
– 8 Hatch green chiles, roasted, peeled, and chopped (or canned if you’re short on time or scorpions)
– 12 corn tortillas, cut into quarters
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 cups sour cream
– 1 cup chicken broth
– 2 cups shredded Mexican blend cheese (or any cheese of your choice)
– 1 tablespoon cumin
– 1 tablespoon chili powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Hatch Chiles: If you’re using fresh Hatch chiles, roast them over an open flame or in your oven under the broiler until the skin is blistered and blackened. Place them in a sealed bag for about 10 minutes, then peel off the skins. Remove the seeds and stems, then chop the chiles. (Watch out for rogue scorpions!)
2. Cook the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant—about 5 minutes.
3. Make the Sauce: In a medium bowl, mix together the sour cream, chicken broth, cumin, chili powder, smoked paprika, and chopped Hatch chiles. Season with salt and pepper to taste.
4. Layer the Bake: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a thin layer of the sauce. Next, add a layer of the quartered corn tortillas, followed by shredded chicken, more sauce, and a sprinkle of cheese. Repeat the layers until you’ve used up all the ingredients, finishing with a generous layer of cheese on top.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. 6. **Garnish and Serve:** Let the enchilada bake cool for a few minutes before serving. Garnish with fresh cilantro if you like, and maybe a wedge of lime for extra zest.