A nice spicy dish! If you are not fond of hot spices, cut back on the cayenne, use mild or medium enchilada sauce, and use a mild version of chile powder. If you are not afraid of the heat, use the hot stuff!
The nutrition facts (set to the high end of all ranges) can be found at Calorie Count!
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| Hatch Chiles! |
Ingredients:
1 - 2 lbs. boneless skinless chicken breasts, cubed2 or 3 large baking potatoes, scrubbed and cubed but notpeeled1 medium large onion, chopped2 or 3 cloves garlic, minced2 or 3 large yellow squash, coarsely diced2 Tbsp. olive oil1 cup leftover corn bread(1) 14-oz. cans of sweet corn, drained(1) 16 oz. cans red enchilada sauce (strongly rec: Hatchmedium hot)(2) 16 oz. cans water1 small can tomatopaste2 Tbsp. chicken bouillon powder 1 tsp. dried rosemary1/2 tsp. dried celery seed1/4 tsp. oregano powder1/4 cup dried parsley leaves1/2 tsp. fresh ground black pepper1 tsp. onion salt1 Tbsp. dried cilantro1 tsp. cayenne pepper1 Tbsp. NM red chile powder (you choose how hot)
Directions:
In a large stew pot, sweat the onion and garlic in the oliveoil until the onion is just transparent. Add the chile sauce and water. Heat for several minutes, stirring occasionally. Add the chicken and potatoes and bring backto a boil.
Add all the other ingredients except the yellow squash. Cover and simmer for a half hour or so, oruntil the potatoes are just slightly undercooked, stirring the mix frequentlyto keep it from sticking.
A few minutes before serving or refrigerating, turn the heatdown to low and add the diced squash. Let the stew simmer on low for 10 or 15 more minutes to permit thesquash to cook in the “leftover” heat. Serve with warm tortillas!
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