Wednesday, September 5, 2012

Recipe: Hatch Green Enchiladas by Misty Weathers

The Hatch Valley Chile Festival, held on September 1 and 2, celebrates the city’s famous crop and is known to host over 30,000 visitors from around the country for parades, music, dancing, contests and of course, food! Looks very easy to make and will be gathering ingredients to make this for the family.


2 cans creamy chicken mushroom soup
1 can water
2 dozen corn tortillas
1 lb. grated cheese
Chopped onion
Garlic powder
Chopped Hatch chile (to taste)


1. Mix soup, water, garlic powder and chile.

2. Cook soup for a few minutes.

3. Heat tortillas.

4. Roll small amounts of cheese and onions in tortillas and place in pan.

5. Pour soup mixture over tortillas.

6. Bake for 30-40 minutes. Serve and enjoy!

Disclosure: I did not receive any products nor was paid for this post. I was provided info from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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