When the green chiles are harvested, they are sold everywhere (even our local and chain grocery stores) and they are roasted on the spot. Outside every location that sells green chiles, a huge roaster is set up. It is a huge wire drum that rotates and as the chiles toss around they pass by a flame strip that is burning on the bottom of the drum. This roasts them and the skin turns black (just like roasted red peppers) and peels away from the meat of the chile. And the smell is heavenly. The entire valley smells like roasted green chiles. I so love harvest time!
When I lived in New Mexico I would buy a huge bag of these chiles, have them roasted and freeze them in small batches to use throughout the year. I love having fresh green chiles in the winter.
But even if you don’t live in New Mexico you can also shop for these amazing Hatch Green Chiles by clicking right here.
There are probably thousands of Green Enchilada recipes but this is my all-time favorite. I love it not only because of the incredible taste but it is so easy (no rolling tortillas) and it can be prepared in advance and refrigerated or froze to heat up later.