INGREDIENTS

For the Chile Colorado Sauce

• 2.5 oz Red Hatch chile pods, rinsed, stemmed, seeded, torn into pieces
• 1 Tablespoon Casa M Spice Co® Chain Reaction®
• 1 Tablespoon cumin seed, toasted lightly and crushed
• 1 Tablespoon Mexican oregano
• 1 7-oz can chipotles in adobo
  
• 1-1/2 teaspoons ancho chile, ground
  
• 1 large onion, diced
  
• 2 oz garlic cloves, 
  
• 2 teaspoons Better Than Bouillon chicken
  
• 2 bay leaves
  
• 1 14-oz can roasted, diced tomatoes
  

For the Filling

• 3 cups chicken, cooked, shredded
• 8 oz Oxaxaca cheese, grated
• 8 oz pepper jack cheese, grated
• 1 small onion, medium dice
• 4 Hatch/Anaheim green chiles, roasted, sweated, stemmed/seeded, peeled, and diced (optional)

Pulling It All Together

• 12 flour tortillas, taco sized
• 8 oz Muenster cheese, grated

LET’S GET COOKING

1. Add the red chiles to a thick-bottomed pot and add water to just cover the chiles.  Bring to a boil, then turn off, cover, and let sit for 30 minutes.  
2. Reserve all of the liquid.  Initially add 2 cups of the liquid to the container of a blender along with all the red chile.
   
3. Add all of the remaining sauce ingredients to the container with the red chile and purée thoroughly.  It should be thick at this point.  
   
4. Add the reserved cooking liquid and continue to purée until the consistency is smooth and closer to enchilada sauce.
   
5. Return to the pot and heat over medium heat until it just starts to boil.  Add additional water as needed.
   
6. Grease a large baker and preheat the oven to 325F.
   
7. Warm the tortillas and store them in a warmer while assembling.
   
8. Add 2-cups of sauce to a wide bowl.
9. Dip a tortilla fully into the sauce, then add chicken, cheese, onion, and green chile (if using).
10. Fold like a taco to distribute evenly, then gently roll, and place into the baking dish.
11. Repeat that for each of the tortillas.
    
12. There will be plenty of sauce leftover.  Use what’s left in the bowl to pour over the top, add more to that, then top with the Muenster cheese.
    
13. Bake for 30 minutes, then turn the heat off and let sit for another 30 minutes in the oven while it cools.  
    
14. Pull them and serve alongside beans and rice.