1 Bottle Elda’s Kitchen Green Hatch Chili Cooking and Grilling Sauce
1 store bought rotisserie chicken shredded.
10-15 corn tortillas. This depends on how much you fill them.
Oil for frying the tortillas. Just a few tablespoons.
1 small can diced chili peppers. You pick the heat level.
1 small can diced olives.
Cilantro – 1 bunch chopped.
3 or 3 1/2 cups shredded Mexican been cheese



Shred rotisserie chicken and set aside.
Lightly fry corn tortillas in a vegetable oil until they are flexible but not crunchy.
Place about 1/2 cup to one cup of Elda’s Kitchen Hatch Green Chili in a pie plate.

You’ll need to dip the tortillas in there.

Preheat oven to 350 degrees. Pour 1⁄2 cup Elda’s Kitchen Hatch Green Chili in
bottom of baking pan. Spread to even out. Dip each tortilla into Elda’s Kitchen
Hatch Green Chili, then remove to work surface. Spoon chicken, a little grated
cheese, a little black olives, and chilis in the center of tortilla. Roll up and place,
seam down, in baking pan. Repeat until pan is filled. Pour extra Elda’s Kitchen
Hatch Green Chili over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before

I also like to serve with sliced radishes and avocado.