Chicken Enchiladas with Hatch Chilis

United Supermarket has fresh New Mexico Hatch chilis. I picked up some chilis and some corn tortillas made with hatch chilis. I had some chicken in the freezer I made a while ago on the egg. Time for green chili enchiladas!
I mixed the chicken with a bit of drained & diced, canned tomato - some onion, garlic, oregano, green chilis, chili powder, paprika, chipotle, S&P. I put this in a clay pot on the egg at about 300 degrees for a few hours to get happy - kind of an egg slow cooker.
For the enchiladas I added the chicken filling and cheddar cheese then rolled it up and placed in the pan. Now the sauce...
For the sauce I basically made garvy with chicken broth - 3 Tbsp oil and 3 Tbsp flour, 2 cups chicken broth, S&P, and cumin powder. When the sauce comes to a boil remove from the heat and add chopped green chilis, sour cream and cheddar cheese. I added this sauce to the enchiladas with some more cheddar on top. Bake until bubbly and wonderful. I added a bit od reserved sauce and some avocado slices for garnish when done. 
I made cilantro lime green chili rice as well.
Not much for plated pics, we were outside, it was dark, and we were hungry.








Thanks for looking.