Will definitely put this recipe in my make again file. Serve warm with desired toppings. Bake for 10 minutes in a 400F oven or until the cheese is completely melted. Got leftover Hatch chiles? ASSEMBLE THE ENCHILADAS: - Wrap the tortillas in a damp paper towel and microwave on high for 1-2 minutes to soften tortillas. The nutritional information provided is computer generated. Cook the remaining tortillas this way, adding more oil as needed. The peanut dressing adds amazing flavor and texture. If it wasnt grown in the Hatch Valley, its not a Hatch Chile. Smaller Hatch chiles are spicier than large chiles. Place on a paper towel-lined plate. To make these green chile enchiladas of course you'll want to start with some good green chiles. Hot corn tortillas, melted cheese, and savory Hatch enchilada sauce -- sold!! Once hot, fry the tortillas one at a time for 15-20 seconds on each side, adding more oil as needed. I'm so glad you liked the recipe! Hatch Chile Enchiladas are a delicious and easy dish made with spicy green chiles, refried beans, and plenty of cheese. Place under oven broiler until lightly charred, about 5 to 10 minutes. 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. To poach the chicken, cover the chicken breast with cold water and bring to a boil. 2. Thanks for sharing! But beware: use gloves when handling the peppers. sign-up for weekly recipes & tips and youll receive the Plant Based Bounty cookbook, enchiladas, recipe for enchiladas, vegetarian enchiladas recipe, can sub with poblanos, if you want spicier. Theyre a fun addition, but feel free to use any sweet potato variety you can find. Add the remaining salsa verde, sour cream, cilantro, and lime juice into the bowl and stir well. NjRkZjRmY2ExNGRkMWU0MTI0NDVjNGFlYmMyZWRiMWMxODljN2IxZGMwZGQ3 Once it has softened add a minced garlic clove and cook for an additional minute or so. Roast the chiles in a 400F oven for 20-30 minutes. Lightly grease a 9 x 13 baking dish. } All opinions are my own. Remove the foil and sprinkle the remaining 1 cups of cheese over the top. Preheat your oven to 350F / 180C. To assemble: scoop and spread the chicken filling in a line along the center of each tortilla, then roll and place in a single layer down the center of the baking dish. Bake for 20 minutes until the cheese is melted and begins to bubble up. Scrumptious, easy stacked (not rolled) cheese enchiladas topped with a totally easy green chile sauce. OWY0MWZhNjc4ODkxY2I3ZjQzYzlhZGUyYTM0ZDQ5OGZhNTExOGZiNGQ0MTgx Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love. Add some optional garnishes for extra flavor. ZGVhNmFkMGVkOTkwM2IwNGRmOTA2NDVlODI3MGFmZTViNTAyYzk4ZWNjNDdm Remove from oven and garnish with cilantro leaves and diced tomato. They're perfect for using leftover chicken and roasted green chiles. Combine chicken, chiles, onion and cheese in a bowl. Refried beans: Refried beans come in a variety of consistencies. Kaleigh can be found at kaleighmcmordie.com. The colorful vegetable filling might just be my favorite part of these Hatch Green Chile Enchiladas! Return to the oven until the cheese is melted. Place tomatillos, garlic, jalapeo, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until pured. 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. Roll the tortilla and lay seam-side down in the baking dish. Living in New Mexico, I would buy the fresh roasted ones and use them on everything! How to add some spice! Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. This post is sponsored by Friedas Produce. MDgyMjllYWZkMzgzODdlMGZjOTA3MDc2MmU5MDA1NWIwMTA3ZTA5M2JhNGNk When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. You can optionally add some onion, cilantro and salt to the poaching water for a hint of additional flavor. Set aside. Heat a small skillet over medium heat with enough oil in it to shallow fry the corn tortillas. Hatch Chiles are New Mexican chiles grown specifically in the Hatch Valley. Add the cream cheese and stir constantly until melted. Our latest recipe is a batch of these delicious Entomatadas: Want to receive Mexican Please recipes via email when they are posted? It is so fast to make this filling, especially if you are using leftover chicken! Toast the tortillas: In a nonstick skillet over medium heat, toast the tortillas until they are lightly browned and start to crisp. Preheat the oven to 350F. 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. Add olive oil to a pot over medium heat. Set aside. By Kaleigh McMordie - August 12, 2020, Updated February 24, 2021, Homemade Hatch green chile chicken enchiladas with healthy homemade green enchilada sauce are the cheesy, spicy Tex-Mex dinner of your dreams! Add 2 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. ZTM4NzI5MWQ4ZjE2ODA1ZDE5YTZjNTAwMzE4NDI1MGM5NjZjMTdmZmNmZTUx Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Add in garlic and saute an additional 1 minute. Place tomatillos, garlic, jalapeo, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until pured. Don't feel like rolling the tortillas? 5. For creamy enchilada sauce, stir cup sour cream into the enchilada sauce. Hatch chiles are a variety of green chiles originating from New Mexico, specifically the Hatch Valley. For a complete meal, serve with a southwest green salad, Looking for a little extra crunch? Heat oven to 350F. Hatch chiles are definitely worth seeking out this time of year, especially if you havent tried them before. Add the broth, increase heat to high, and boil for two minutes. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred. Thanks for sharing the recipe. Add potatoes and cook until starting to soften, about five minutes. Roll it up and place it in a casserole dish with the seam side down. Let the whole pan cool to room temp. ZTZjMzMyZmU3NTc1ZDk4ZjY1Y2ZiZDFkNjc4MDZmZmE1YjQwMWE4MjY0OWZh Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Use 4 corn tortillas to create the base layer, you may need to tear the tortillas in half. To put the enchiladas together, it's just a matter of frying the tortillas in a little oil and rolling them up with cheese and chiles. Begin rolling corn tortillas with shredded pork and line a . 3. If the cheese starts to brown too quickly, cover the dish with foil. This hatch chile version will have you swooning over your own cooking! A quick and easy dinner with just the right amount of heat! Cheers. 1/2 white onion, slice in half and leave in large pieces, 8 ounces Colby Jack cheese, shredded and divided into fourths. Stuffing a little extra cheese around the edges gives you a delicious cheesy crunch, and helps to keep the enchiladas from sticking. While many of my Texas compatriots will argue with outsiders about beans vs no beans, Im far more concerned with flavor, specifically flavor development. I can't wait to make this next week during these warm summer nights! 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. Learn how your comment data is processed. Required fields are marked *. Chicken enchiladas with corn and black beans, covered in a creamy Hatch green chile cheese sauce. Turn it over and let it cook until little pockets of air start to bubble up. Friedas is all about making specialty and exotic produce that can otherwise be hard to find available to everyone! So glad you found this Hatch recipe as it's one of my favorites on the site. 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. Pre-shredded cheese has a drying agent in it to keep the cheese from clumping together, and that makes it more challenging to melt. Then dip each tortilla into the sauce . I am so happy to have found your site! Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. Heat a tablespoon of vegetable or canola oil over medium heat. Heat a skillet over low heat. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. I'm so excited to be able to make yummy enchiladas at home now, you have no idea! Add a finely minced garlic clove and cook for an additional minute or so. Preheat oven to Broil. Or you can poach and shred your own breasts. Remove the baking sheet with the tomatillos from the oven and let sit until cool enough to handle. I like to use fresh Anaheim green chiles, but you could easily use Hatch green chiles, or even poblanos if you want a spicier enchilada. Just be sure to do some taste testing along the way as they will lose their potency over time -- you can always add in a few extra to increase the Hatch flavor. But we'll make some enchiladas with this batch so don't eat it all yet. I have a can of hatch chilies can I use that for this recipe? Please read my affiliate disclosure for more information. Repeat with the remaining ingredients until the casserole dish is full. This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. OWMzMDMxODM1Yjg4YmEzZDBmYjBkNjc1MzBiMDE3ZGNmNWMwZjFlYWRlYzNh Preheat the oven to 375 degrees F. Prepare the Filling: In a large bowl, combine all of the chicken filling ingredients. Garnish with cilantro leaves. Just brought home Hatch chilis from our local green house Hatch Chili Festival & made this recipe. I call that a win! MmMzNjI3ODU1NzFhM2U2NjliYWVjOWZjMjJlMWRjYmM1YTIyNjg1ZTBiMTU4 They are naturally smoky in flavor and subtly sweet. Heat olive oil in a small saucepan over medium-high heat. In a small bowl, combine the chicken stock and flour, whisking well to combine. event : evt, MDUwZmJiNWUwNmEyODg1ZjBhNDg0N2E4NmFmZDk0ZDQ3Mzk2MzgyODhhNDk2 Thank you so very much for sharing! Copyright 2023 Tao of Spice | Wisteria on Trellis Framework by Mediavine, How to make hatch chile chicken enchiladas ( + tips), 2 cups hatch enchilada sauce, divided (see notes for recipe), 1 1/2 cup shredded Chihuahua, Monterey Jack cheese, or Oxaca. How can I use Hatch green chili powder for the enchiladas? My husband I both grew up in Santa Fe, but were expats living in Colorado now, where youd think people would know what green chile is and that green chile sauce does NOT contain tomatillos, cilantro, or tomatoes. YTg0YzQ1ZDIzZjdjYmRjODIxYmYwMzdjNjdmZGQyMDllYTM2YzJkMzRiYzVi })(); 2023 Southern & Modern - WordPress Theme by Kadence WP. Soften tortillas by dipping in soup mixture. Add as much chile sauce as your heart desires. . Creamy, cheesy, chicken enchiladas with Hatch chiles are topped with a tangy avocado salsa verde sauce for the ultimate comfort dish! 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). Top with remaining shredded cheese. Directions Preheat the oven to 375 degrees F (190 degrees C). Add in chicken breasts and boil until cooked through, about 20 25 minutes. 2 (4 oz) cans diced hatch green chilies 1 1/2 pounds boneless, skinless chicken breasts (frozen is fine) Salt and pepper 1/2 tsp dried oregano 1 1/2 tsp cumin, divided 1/2 tsp kosher salt 2 Tbsp flour Flour or corn tortillas (I used whole wheat tortillas) 2 cups grated pepper jack cheese or monterey jack cheese Instructions Then use two forks to shred the chicken into pieces. Proof that you dont need any meat to make delicious enchiladas. Once the chicken is cooked you can set it aside to cool and then shred it using two forks. Top the rolled tortillas with the creamy avocado sauce. Remove from the oven and sprinkle the shredded cheese over the enchiladas. Remove from heat, stir in the lime juice, and serve immediately or refrigerate for later. In a medium sauce pan, melt butter over a medium heat. Let the sauce simmer for a few minutes and then give it a taste. Hatch green chile chicken enchilada casserole tastes delicious and has that wonderful smoky flavor that hatch chiles are known for. A New Mexican style recipe for Green Chile Chicken Enchiladas, made completely from scratch! Butter 1 can (15 Oz. Cheers. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese. Add onion, garlic, red chile powder, and taco seasoning. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Once hot, fry the tortillas one at a time for 15-20 seconds on each side, adding more oil as needed. Suggestions include: cilantro, green onions, sour cream, salsa/hot sauce, and sliced avocado or guacamole. Add remaining tablespoon oil and add onions and Hatch . Separate the cooling tortillas with paper towels. Add salt and pepper to taste. And if you can't find any in your local markets you can always source them directly from New Mexico. Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. NmUyZDRhMmU2MSIsInNpZ25hdHVyZSI6IjIxMTFmZTk4NThmM2RkZjJmNDQz on: function(evt, cb) { Pour melted butter over top and mix again. Sprinkle in flour and stir well. Don't skip warming the tortillas in oil. Although they do take a few steps, the end result is always worth it! Chicken Enchiladas 1 tablespoon olive oil 1 small white onion finely chopped 3 garlic cloves minced teaspoon chili powder teaspoon cumin 1 tablespoon lime juice 1 cup diced roasted green chiles (or 2 4-ounce cans) cup salsa verde cup sour cream cup chopped cilantro 3 cups Monterey Jack cheese divided In New Mexico, we also really love our enchiladas. Roll tight and place seam side down on a baking dish. Additionally, some canned refried beans can be quite bland, season to taste with salt and pepper. Save my name, email, and website in this browser for the next time I comment. You can roast everything fairly easily in the broiler, but I love to roast the hatch chiles over the open flame of my gas stove burners. Remove from the oven and let cool to touch. I put this batch of 8 Hatch chiles in the oven for about 25 minutes. How do you make Sam's Club ready made enchiladas? Place the sauce in a separate container. Add remaining tablespoon oil and add onions and Hatch chiles. Fill corn tortillas with shredded chicken, diced onion, and green chile mixture. Thanks for the feedback. So so yummy! Add in onions and saute 4 minutes. Thanks Sarah, so glad you tried out this recipe! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (function() { Add in onions and saute 4 minutes. Do u broil them too or just seed them and chop up and cook with other veggies on the stovetop? Transfer the contents of the saucepan to a blender, add the hatch chiles, cumin, salt, and ground black pepper then pulse until smooth. Add the chile pieces to a blender along with a splash of water or stock and combine well. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. } Cook over medium high heat. The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. Preheat the oven to 350 degrees. Once softened, sprinkle in flour to thicken the mix and make a roux. Cheers. Freeze for up to 3 months. Especially when you have leftovers to eat the next day. Mix well. You can make your own salsa verde or use a jar from the grocery store. Assemble enchiladas. Place the blackened chiles in a bowl and cover with a plate. Preheat oven to 350 degrees. For the enchiladas: 1 large chicken breast 8 corn tortillas 2-3 tablespoons finely chopped onion 1 cup shredded Jack cheese Instructions Start by giving the Hatch chiles a good rinse. Size) Green Enchilada Sauce 2 cans (4 Ounce) Chopped Green Chilies ZmFhNzA5ZmFkZjg5ZTJlM2UwMTFjYWY0ODljZTY3YmRjZWNlZDQ3N2YzNzE5 If you skip the oil, the tortillas will fall apart once baked, leaving you with a mushy casserole. Add the garlic and saut for one minute. Its okay if there are some gaps. I was tempted to go with a cheddar blend of cheese because I love my cheddar but opted for the Monterey with no regrets. freshly cracked black pepper. Preheat oven to 400. If you continue to use this site we will assume that you are happy with it. Lightly spray a 9x13 baking dish with nonstick spray and set it aside. Dissolve the salt and add the raw chicken, letting it brine covered in the fridge for 30 minutes or so. As far as I know, this isnt really a Thai salad, its more Thai inspired. Once hot, fry one tortilla at a time for about 10-15 seconds on each side and place on a paper-towel lined plate. You can always roast them on the grill or over an open flame if you want. 5 hatch green chiles, rinsed and dried 2 tablespoons vegetable oil 4 ounces (113 grams) yellow onion, finely chopped 2 garlic cloves, peeled and grated 1 teaspoon all-purpose flour 1 cup (236 ml) vegetable stock 1/4 teaspoon salt Instructions Preheat broiler. 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. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Repeat with remaining tortillas and chicken. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. And theyre sooo tasty. You should have plenty of the sauce so feel free to goop it on. ZDZkNTAxNmRkYWEyNDVjNTFlMTJkODQ5MDRjODcwNjMyMzBkNmFkYWMwMzdi I love hearing that your family enjoys these enchiladas! Cheers. Required fields are marked *, Hey, I'm Patrick! Using a ladle, spread enough sauce to cover the tortilla. I like to use leftover chicken, but if you don't have any made, poach one large chicken breast (or 2 small) in broth in a saucepan on the stove until the internal temperature reaches 165F. 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. Read More. Blend, if desired. You want them warm and pliable, not crispy. Place the blackened chiles in a bowl and cover with a plate to steam for about for 5 minutes, then peel off and discard the blackened skins. Garnishes and optional ingredients are not included. About 1.5 cups of those diced chiles will do the job quite well. Thanks! I think you will love them too! Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc, Please leave a comment on the blog or share a photo on Facebook, Categories Dinner, Gluten-Free, Main Course, Mexican, Summer, Home Recipe Index Main Course Hatch Chile Chicken Enchiladas. Great as a make-ahead meal or freezer meal. Hatch chiles hail from the Hatch Valley in New Mexico, located about 80 miles northwest of El Paso, Texas. Most recipes on this site can be made in under 30 minutes! Place the pan back into the oven uncovered, and cook for 5-10 minutes, until the cheese is melted and bubbly. Sprinkle remaining cheese over enchiladas. 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. Preheat the oven to 350 degrees. OTI3ZjVjMmRmYjJlNmE4ZGNjZjJiYzZiYjk2MDdkMTAwYWRkM2Q0NWJiNzE4 Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. This field is for validation purposes and should be left unchanged. Beautiful, right? You can assemble the enchiladas (without the sauce) a day or two ahead, then pour the sauce over them and sprinkle with cheese to bake. Slice the chiles into strips. As an Amazon Associate, I earn from qualifying purchases. Green Chile Chicken Enchiladas The cheesiest way to satiate your Hatch pepper hunger. Remove garlic from the garlic skins, discard the skins. Once the oil is hot, add a corn tortilla to the pan. 4. This creates a creamy enchilada recipe that is full of cheese, chile, and spinach. I recommend storing the sauce in a separate storage container so that the tortillas do not get mushy. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese. Top with remaining cheese. 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. Transfer them to a freezer safe container. I usually give the enchiladas a jiggle so that you get plenty of sauce between them. Then remove the chiles from the bowl and peel off and discard the blackened skin. Prepare the other ingredients - Chop the onions, grate the cheese, gather the eggs. Roasted Hatch Chiles, Tomatillos, and Onions: Place hatch chiles, tomatillos cut side up, and onion slices on a sheet pan. Layered enchiladas have all the flavor of rolled, but they are so much faster to make. Hatch Chile Enchiladas are a delicious and easy dish made with spicy green chiles, refried beans, and plenty of cheese. Add more oil to the pan as needed. Spoon about cup chicken mixture into a tortilla and roll up. I have made this the last two years when the Hatch Chili Peppers were in my grocery. These are amazing. If you make this hatch chile chicken enchiladas Id love your feedback. I spent a very uncomfortable night sleeping with cold bottles of water in my hands because the capsaicin from the peppers got all over my hands and they were on fire! and the stems. Your email address will not be published. After adding the corn tortillas, spread half the refried beans evenly on top of the corn tortillas. I used this homemade chicken stockthat has no sodium, whereas most store-bought stocks will be quite high in sodium. Place tortillas on a plate with paper towels to drain. Cover the bottom of a casserole dish with a thin layer of sauce. Refrigerate leftovers in an airtight container for up to five days. Saute the majority of the chopped onion in some oil over medium heat. ZDgzZTEzNzUwNjM1OWU0Mjc5M2IzZDVhZWJiMGMzZTU0YmQwMzQ5NjFiZGRj 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. Sprinkle with remaining cheese and bake for about 15 minutes, or until cheese is melted. Instructions. Creamy Spinach and Cheese Green Chile Enchiladas from Two Peas and Their Pod. Add in diced Hatch green chile, and chicken broth. Hatch Chile Sauce: In a medium saucepan, combine the roasted hatch chiles, tomatillo, onion, diced tomatoes, and 1/2 cup vegetable broth. Rinse the tomatillos and cut them in half. Your email address will not be published. Share a photo of your creation with your friends! If your beans are thick, stir in water 1 tablespoon at a time until they are at a spreadable consistency. Give it 20 minutes or until the inside of the chicken is no longer pink. If you prefer a chunkier sauce, it is good just like this! This whole recipe is really simple and flavorful.