For hatch green chile enchiladas, first make an enchilada sauce of roasted hatch green chiles, canned tomatoes, onion, garlic and chicken stock, as well as flour, cumin, oregano and pepper. Roll cooked shredded chicken, shredded cheese and some of the sauce in tortillas. Finally, place the tortilla rolls in a baking pan, cover them evenly with the rest of the sauce, sprinkle with more shredded cheese, and bake them in the oven at 350 degrees Fahrenheit for about 30 minutes.
To make the sauce, sauté half an onion with two cloves of garlic, then stir in half a teaspoon each of oregano, cumin and pepper, and two tablespoons of flour. As the onions begin to brown, lower the heat and add the can of tomatoes with the juice removed, a quart of chicken stock and a cup of chopped chiles, and simmer the mixture for about 30 minutes, stirring occasionally.
While the enchilada sauce cooks, prepare 1 1/2 pounds of chicken breast in a skillet or on a grill as desired, and shred it. If you like, stir a quarter cup of chopped cilantro into the shredded chicken. Set the chicken aside, and shred about 6-8 ounces each of cheddar and Monterrey jack cheese, or whatever type you prefer. Wrap the chicken, less than half the cheese and some of the enchilada sauce in six to eight 8-inch tortillas, and line them in a baking pan. Cover the tortillas with the rest of the sauce and cheese, and bake until the cheese is golden brown and the sauce is bubbling.
Serve the enchiladas hot with a dollop of salsa and sour cream, if you prefer.