Slowly add in chicken broth, stirring constantly, until a sauce forms. The colorful vegetable filling might just be my favorite part of these Hatch Green Chile Enchiladas! Im partnering with the lovely folks at Friedas Specialty Produce to give you the run down on what makes Hatch chiles so marvelousand to share the recipe for these zesty, cheesy Green Chile Enchiladas that have roasted Hatch chiles in the homemade sauce AND in the colorful vegetable filling! Grease a 9x13-inch baking dish. Hatch Chiles are New Mexican chiles grown specifically in the Hatch Valley. A single chicken breast is usually enough for 7-8 enchiladas. Welcome! Soften tortillas by dipping in soup mixture. Add as much chile sauce as your heart desires. I highly recommend taking this step. Preheat the oven to 350F. Heat a skillet over low heat. Remove the tortilla from the pan with a metal spatula, shaking off any excess oil, to a plate lined with paper towels. Stir in the shredded chicken, remove from heat, and set aside. Sauteed onions, corn, zucchini and more hatch chiles showcase late summers beautiful bounty. Hatch chiles are definitely worth seeking out this time of year, especially if you havent tried them before. Remove from oven and serve with cilantro, jalapeo slices, diced red onion, or avocado (optional). Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Repeat with all of the tortillas. Hatch chiles are relatively mild, but using 7-8 of them will still bring some heat! Heat a tablespoon of vegetable or canola oil over medium heat. Top with remaining shredded cheese. Remove from heat and blend until smooth in blender. These New Mexican Green Chile Chicken Enchiladas are hands down the best enchilada recipe you will ever have! I just made the Hatch Chile sauce and cannot believe how delicious and easy it was to make with Hatch Chiles I had in the freezer! Remove from the oven and let cool to touch. Roasted Hatch chiles have a distinct flavor and they are prepared to do all the heavy lifting if you just give 'em the chance! If you find yourself eating the sauce straight from the pan that's a good sign! Instructions. Stir until well combined and set aside. Add a finely minced garlic clove and cook for an additional minute or so. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Remove and discard the seeds and the stems from the jalapeo and the hatch chiles. Theyre a fun addition, but feel free to use any sweet potato variety you can find. Place the pan back into the oven uncovered, and cook for 5-10 minutes, until the cheese is melted and bubbly. Bake enchiladas 15-20 minutes or until sauce is bubbly and cheese is melted. Want the latest recipe? I prefer using leftover chicken, but if you don't have any already cooked, place a large chicken breast (or two small) in a saucepan on the stove and cover with broth. This recipe will show you how to make enchiladas from scratch, and I promise the effort will be so worth it! Rotisserie chicken works great! On a plate, add a couple spoonfuls of the Hatch sauce. Add olive oil to a pot over medium heat. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Spoon about cup chicken mixture into a tortilla and roll up. YTUwN2I2ZThiNmYxZTJjMmFmMDQwY2ZmY2Y0ZmFkYzkyYTY2MjE2NGEzMTNh It is only an estimate and intended for informational purposes only. Y2IzNGQwMDI1YWUwY2RiODg4MDFhZDZmZGNkNTM0MDYxZTJlMjM1ODBjIn0= This whole recipe is really simple and flavorful. Cover with Hatch Green Chile Enchilada Sauce with Roasted Garlic. Or snap a pic and tag me on Instagram@taoofspiceblog. (corn tortillas, not flour, and no cream of anything here!) Dissolve the salt and add the raw chicken, letting it brine covered in the fridge for 30 minutes or so. Bake the enchiladas: Place the enchiladas into the 375F oven and bake until cheese is bubbly and enchiladas are warmed through, about 15 to 20 minutes. Serves serves 6 Cook 2 hours PHOTOGRAPHY BY MATT TAYLOR-GROSS American Dinner or Main Course North. . You can use colby jack, cheddar jack, pepper jack, etc. Then drizzle on about 1/2 cup of the roasted hatch green chile sauce, then sprinkle with 1/4 of the shredded cheese. Your email address will not be published. Roll tight and place seam side down on a baking dish. ZWZlNDhkZTM0NjVkNGJhMDE1ODBlYmE1ZDk2Y2M0YmQ1YmMwMTk0Y2ZjOGFh Hatch Chile Sauce: In a medium saucepan, combine the roasted hatch chiles, tomatillo, onion, diced tomatoes, and 1/2 cup vegetable broth. Then sprinkle with another 1/4 of the shredded cheese. All recipes are spam free. Add in chicken breasts and boil until cooked through, about 20 25 minutes. ODcxZGJiODE5MTM0ZTk1NGI4YTJhNzQ2YTQ4YzIzODVlYmIxMGE5MzY4ZmM3 Toast the tortillas: In a nonstick skillet over medium heat, toast the tortillas until they are lightly browned and start to crisp. MDUwZmJiNWUwNmEyODg1ZjBhNDg0N2E4NmFmZDk0ZDQ3Mzk2MzgyODhhNDk2 Sprinkle remaining cheese over enchiladas. NjRkZjRmY2ExNGRkMWU0MTI0NDVjNGFlYmMyZWRiMWMxODljN2IxZGMwZGQ3 Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. I also keep my. Im doing a little happy dance over here because its finally Hatch Chile season! One thing these all have in common though is that they, Read More Dressing for Roasted Vegetables 4 IngredientsContinue. This hatch chile version will have you swooning over your own cooking! Prepare the other ingredients - Chop the onions, grate the cheese, gather the eggs. Add enough vegetable oil to cover the surface of the pan and heat on medium-high heat. Were making layered enchiladas! Bake green chile chicken enchiladas at 350 degrees F for 30 minutes. Lightly grease a 9 x 13 baking dish. Remove the chicken from the water and use two forks to shred it into bite sized pieces. Keep rolling until you've used up all the chicken. Cook over medium high heat. Of course the enchiladas will taste best with roasted fresh chiles and homemade salsa. Just smelling the tortillas being lightly fried (to soften them so they roll up easily), and my tummy will leap for joy knowing that enchiladas will be ready shortly. I usually just stick them in the oven for a few minutes, but you could also nuke them for 60 seconds covered with some damp paper towels. You can't live in Texas without a love for enchiladas. Preheat oven to Broil. MTFhODIwMTg2N2EzNGYzNGE5NWFiMTA1OGQ3NDcwOTZmNjM1MTM4MzI3OGNk Instead of a tomato sauce we are using a tomatillo salsa verde sauce, and we stuffing the enchiladas with roasted green chiles and jack cheese. Your email address will not be published. How do you use the hatch chilis in the enchiladas filling? Thank you Brett! I can't wait to make this next week during these warm summer nights! Cook for another 2-3 minutes, then remove from heat and transfer vegetables to a medium-sized bowl. Beautiful, right? If you prefer a chunkier sauce, it is good just like this! Add about 1/3 cup enchilada sauce to the bottom of a 913-inch pan and set aside. When you order enchiladas at a New Mexican restaurant, they will likely ask you the following: I can tell you right now, the correct answer is Green, Corn, and Chicken! They have papery husks around them, and some people confuse them with green tomatoes but the taste is quite different. A little time saving hack I like to use when making enchiladas is to use the same skillet I cooked the vegetables in to warm the tortillas. Season with salt and cumin. ODM1MDk5MjExNDA4NmY4NzE2ZjNmN2Y0ZDA0ZGUyNWM5ZjBmNTIwMGU0OGNk Repeat with the remaining ingredients until the casserole dish is full. Bake for 10-15 minutes or until bubbly and melty. You can usually find frozen, roasted Hatch chiles in today's freezer aisles, but if you get a chance to roast your own you'll get a massive upgrade in flavor. And especially if you live in west Texas near New Mexico, where Hatch chiles are abundant this time of year, green chile enchiladas are bound to be a favorite. Add onions and garlic and cook until translucent, 2-3 minutes, stirring frequently. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. Heat oven to 350F. Simply deliciousmade your enchilada sauce to go with and roasted the Hatch Green Chiles on the grillthis is a keeper! MTZkYjU5N2FiZjBhOTIwNTU1MWNkNWY4NjM2MzA4MzQxYWY1ZTEzMDcwZTA1 Thank you from a fellow New Mexican. Click your favorite from these options and follow me: Instagram,Facebook, Pinterest,TikTok,YouTube. pinch of cumin Preheat the grill to 220F. Set aside. Preheat the oven to 350 degrees. Add zucchini, corn, cumin, salt and pepper and stir to combine. New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese. It makes them much easier to roll. Just to clarify Hatch is a town in New Mexico where many varieties of chiles are grown Big Jim, Sandia, etc., they come from the town of Hatch, they arent a variety. YTNiZjg5ZTI3OTRkNGQzY2E3NDU2MzY1OWZlNDQ1OWU2MjMzNGU2MmNkMGE5 We also used bell peppers in the filling instead of hatch chilis because we were afraid it would be too spicy, and it would have been for me.. She has an MA in Food Research from Stanford University. Will definitely put this recipe in my make again file. ZmU0ZWFmMDE4YzE4ODliZWViY2IzNDg3NmJjZjlkNDIyMWVmNWVlNDQ3ZjFl NzBkZjIxM2ZiOWVhZDM3ZGEyYWY0NjA3OWQxZjUzYzU5Y2NiZDBiOWM1Njk2 Roast the chiles in a 400F oven for 20-30 minutes. Bring to a boil then reduce heat and simmer for 10 minutes. They're absolutely delicious in all of their spicy, smoky, cheesy glory. Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. This post is sponsored by Friedas Produce. Transfer them to a freezer safe container. And don't worry, we hate spam too! Then roll up the tortilla and place seam side down into a baking sheet. Repeat with remaining tortillas. Once softened, sprinkle in flour to thicken the mix and make a roux. Proceed cooking and filling the remaining tortillas this way, adding more oil to the pan as needed. MTM5MTBlZDFmMGJiZWJjOWQ3ZjEzNjExMGYwZDlkMTFjMWI1YTUwM2ExNWZh USEFUL LINKS Anaheim chiles make a great substitute. Then fill the center with some shredded Monterey Jack cheese and the vegetable mixture. Preheat oven to 350 degrees. Sprinkle in flour and stir well. Add potatoes and cook until starting to soften, about five minutes. To assemble the enchiladas, lay a tortilla on a flat surface and fill it with a heaping cup of the chicken mixture. Instructions. They are absolutely wonderful! Saddened you didn't include your enchilada sauce recipe. Add another layer of 4 corn tortillas on top of the beans. Next, add 1/2 cup of the hatch chile enchilada sauce, the sour cream, lime juice, cumin, salt, and ground black pepper and stir until combined. About 2 minutes on each side. Once hot add the onions and saut for 5 minutes until the onions are soft and translucent then add the garlic and saut for another two minutes. Once butter melts, whisk in flour, cook for one minute. Prep Time: 15. These have become a favorite at our house! This was the one after some tweets with spices it was perfect! Once cooked, set aside to cool and then shred using two forks. If you want to go a little healthier, try my, If you're feeling festive, be sure to make a, Avocado oil or other neutral flavored oil. The lighter flavor Monterey was perfect for this dish. What a great recipe! Did you make this recipe? Cheese - For the creamiest melt, shred the cheese yourself. Simmer until thickened, about 15 minutes. Add the olive oil to a medium skillet or saucepan over mid-high heat Once hot, add the onions and saut for three minutes until slightly translucent. As an Amazon Associate, I earn from qualifying purchases. Hatch chile chicken enchiladas are a great way to make use of hatch chiles while they are in season. Cut open the jalapeos and remove and discard the seeds and the stems. ZWQzNTQ3YzkzYjljNDAyZjZkMDBhYTFiYjNiODY0ZDNkODVlYTY1OTA2YTQ1 var copyrightYear = new Date().getFullYear(); 3 tablespoons all-purpose flour 3 cups vegetable broth - or chicken broth 2 cups roasted peeled and seeded New Mexico or Hatch green chiles cup chopped fresh cilantro Salt and freshly ground black pepper - to taste To Finish Cooking spray 10-12 corn tortillas 8 ounces Monterey Jack cheese - shredded Chopped cilantro Jalapeno slices These need to be thin enough to easily spread across a layer of tortillas. I built this site to share all the recipes and techniques I've learned along the way. 1/2 cup chopped fresh cilantro, leaves and stems, 4 large Anaheim or Hatch green chiles (can sub with poblanos, if you want spicier), 12 yellow corn tortillas (look for sturdy corn tortillas), Extra virgin olive oil, corn oil, or canola oil, 1/2 to 1 pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be). And finally, top the smothered enchiladas with a fair amount of cheese. Remove the husks from the tomatillos. Lightly grease a 9-inch baking dish and spread a thin layer of sauce in the bottom. Mix well. These enchiladas freeze great! Your email address will not be published. Assemble enchiladas. OWY0MWZhNjc4ODkxY2I3ZjQzYzlhZGUyYTM0ZDQ5OGZhNTExOGZiNGQ0MTgx } If these delicious chiles are not available where you live, you can use Anaheim peppers instead. Pour the sauce over the rolled tortillas, then wrap the baking dish with aluminum foil. To freeze: wrap tightly in plastic wrap or tin foil and place within a ziplock baggy. Toast the tortillas. And theyre sooo tasty. Add 2 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Give it 20 minutes or until the inside of the chicken is no longer pink. Ingredients 1 tablespoon olive oil 1/2 medium white onion, diced 2-3 cloves garlic, minced 4 ounces cream cheese, softened }) Thanks for sharing! They certainly are in our house! In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. There are tons of recipes on how to make green chile chicken enchiladas on the internet. OWMzMDMxODM1Yjg4YmEzZDBmYjBkNjc1MzBiMDE3ZGNmNWMwZjFlYWRlYzNh Garnishes and optional ingredients are not included. Add some optional garnishes for extra flavor. Set aside. } Once cooked, the enchiladas will keep in the fridge for up to four days, or you can portion them out and freeze them for up to three months. Once they cool a bit we'll de-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Here are some more recipes to try! Place tortillas on a plate with paper towels to drain. Seven year old and hubby loved it, despite being all vegetarian! ZDc5YTFiOTM2OGMwNjg3MzRkZmNjZmNhNWNhZjdmZTc3ZDQwMjkxYzkzNDBi $('.copyright-year').text(copyrightYear); Bake in preheated oven for 20 degrees, until cheese is melted and bubbly. While youre making the sauce, place a pound of chicken breast into a pot of boiling water and boil until cooked through. Place cup of the chicken filling mixture in the center of each tortilla. Just brought home Hatch chilis from our local green house Hatch Chili Festival & made this recipe. Remove from oven and garnish with cilantro leaves and diced tomato. Thanks for the feedback. These sweet potatoes are delicious, filling, and packed with flavor. Set crock pot to high setting. You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need 3 cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles). Rinse the tomatillos and cut them in half. on: function(evt, cb) { Place the sauce in a separate container. ZTkyNzI2NGFhNjczNzFiNzlkYzUwYmM5OGQ1N2RmMGI3YTJlNWE0ZDM1Zjg0 Place tomatillos, garlic, jalapeo, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until pured. During this time many grocery stores carry them.You can also order them fresh and have them delivered to your doorstep year-round from places likeHatch Chile Store. forms: { document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is DELICIOUS! Add salt and pepper to taste. When ready to eat, reheat them in a microwave or transfer them to a baking dish, covered in aluminum foil, and bake at 350F until heated through. I didnt have tomatillos, so I modified and used Frontera red enchilada sauce instead, but I did use hatch chilis in the filling. NjhmOWY4ZjcxMTUyNzFlOWRhZmMxNzdlZWVjNDVjZmY4YTdiYzUyYzk2YzNl Heat a small skillet over medium heat with enough oil in it to shallow fry the corn tortillas. Share a photo of your creation with your friends! Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes. These enchiladas are great for using leftover chicken! Then roll them up and place seam side down in the baking dish. Simply roast the tomatillos, jalapeo, garlic and hatch chiles and blend it up with some fresh cilantro. Once roasted and cooled off a bit, de-stem and de-seed the chiles. MTdiZjY5MDhmN2QzNDYyNjE0MzE0MmRjOWYwYWJhNWRkNDEyZjMxMWEwZGM5 Ingredients for Panko Crusted Buffalo Cauliflower Fresh Cauliflower: Fresh cauliflower stands up better to baking than frozen and still has a lot of crunch without getting soggy. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor. Perfect meal. Please leave a comment and/or a rating below as I greatly value your opinion. Hot corn tortillas, melted cheese, and savory Hatch enchilada sauce -- sold!! ZmI0YmRiNGY1OWQzZjM0NDRmNWVmMDcwYTc0OTVhYjFlOTBiNDE2NzZhMWU0 After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe. Take some enchiladas to work and reheat them in the microwave. YTg0YzQ1ZDIzZjdjYmRjODIxYmYwMzdjNjdmZGQyMDllYTM2YzJkMzRiYzVi ). Let us know which recipes you try in the comments below! Add the remaining salsa verde, sour cream, cilantro, and lime juice into the bowl and stir well. MjE2ZDJhY2FkNWQ3MTMwMGZiNzUxMTdjYmM1ZTVhODhjYmQwZTZkZjZlOWI2 Slowly whisk in warm chicken stock, and hatch pepper and chicken stock mixture. ENJOY! If you are using fresh green chiles then the heat level will depend on the pepper. Roll up and place seam side down in the baking sheet. Place each rolled tortilla side by side in the casserole dish and spread the remaining tomatillo sauce on top. I love making these hatch chile enchiladas! Hatch Chile Company. Hatch chile chicken enchiladas are a great way to make use of hatch chiles while they are in season. Add the cream cheese and stir constantly until melted. Read More. Wipe the same skillet used to cook the vegetables clean. Mix the filling. Remove from the oven and sprinkle the shredded cheese over the enchiladas. Green Chile Chicken Enchiladas The cheesiest way to satiate your Hatch pepper hunger. Sent your recipe to no less than 3 people this evening and I am now following on IG! Fantastic recipe! Ready in 10 minutes! Stir in the salsa verde, sour cream, cilantro, and a touch of lime juice. Add remaining tablespoon oil and add onions and Hatch chiles. I used the mild chili pepper but next time will go for the spiciest variety as I think the heat would have made them even better! Sign up below to subscribe. Pre-shredded cheese has a drying agent in it to keep the cheese from clumping together, and that makes it more challenging to melt. It takes a few steps, but it's easier than you may think: Enchiladas are one of those rare dishes that are even better leftover. We are no longer processing online orders but please look for Hatch Chile Company products at your local stores and on Amazon. Youll want to heat the corn tortillas in the microwave for about 30 seconds, to make them pliable. Let the sauce simmer for a few minutes and then give it a taste. Easy to adjust the spice to your liking. It was delicious and it will be something that I cook often. But, there is a special place in my heart for green chile chicken enchiladas! Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Save my name, email, and website in this browser for the next time I comment. Set them aside on a plate lined with paper towels. In a medium bowl, stir chicken, cream cheese, garlic, chili powder, cumin, salt, pepper, lime juice, and green chiles until combined. No problem! For freezer meal prep, place the filled tortillas in a freezer-safe baking dish and wrap with plastic wrap, then aluminum foil. Once cool enough to handle, remove stems and seeds from hatch chiles. Finally, we swapped out onion for corn in the filling. Your email address will not be published. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Oh my, this recipe is a goodie! Stuffed with chicken, roasted hatch chile peppers, and onions topped with a roasted tomatillo green chile sauce, and cheese they will transport you to New Mexico, especially if you take the time to grill the ingredients first. For creamy enchilada sauce, stir cup sour cream into the enchilada sauce. Adjust rack to the second to the top position, then preheat the oven broiler. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred. Just kidding any combination of those is going to be a really great choice. Our latest recipe is a batch of these delicious Entomatadas: Want to receive Mexican Please recipes via email when they are posted? I used fresh grated Monterrey Jack cheese as suggested and it makes a big difference! This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Combine chicken, chiles, onion and cheese in a bowl. (This sauce is also delicious on breakfast tacos! Sprinkle with cheese. Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. NWZlNDhhNWY3ZTA5YzYyMWVmYTg3ZDMyM2Q3NzA1MTIxNzhkMDlhZTY4NTEy When working with fresh green chiles, you need to roast them first (either over a gas burner or under the broiler), to blacken the outer tough peel, then remove the charred bits to reveal the roasted chiles. I added another generous pinch of salt to this batch but it will depend on which stock you're using. Once brined, pat dry the chicken breasts and bake at 400F for about 20 minutes or until the chicken is no longer pink inside (160F). All opinions are my own. You can make your own salsa verde or use a jar from the grocery store. Bake for 20 minutes until the cheese is melted and begins to bubble up. As far as I know, this isnt really a Thai salad, its more Thai inspired. Place 12 tortillas seam side down in a greased 9 x 13 baking dish and pour remaining sauce on top. Creamy Spinach and Cheese Green Chile Enchiladas from Two Peas and Their Pod. To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Your email address will not be published. Add in onions and saute 4 minutes. Preheat oven to 350 degrees. For a creamy green chile sauce, stir cup sour cream into the enchilada sauce.