Authentic Cheese Enchiladas | Enchiladas Rojas
So tasty, authentic Cheese Enchiladas, be sure and give us a like and don't forget to subscribe. Printable recipe below! Stay in touch with more recipes and info in our email newsletter:
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Used in this video:
Mesquite wood spatula
10 inch Lodge Dutch oven
Mortar and Pestle
Rode wireless mic:
Chiles: see recipe link below
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Printable Recipe:
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Creamy Green Enchiladas (Enchiladas Verdes) with Chicken Cream Cheese Filling!
These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles. The Green Enchilada sauce is made with a batch of our tomatillo based Salsa Verde...so easy to make!
Get the FULL DETAILED RECIPE HERE:
Get the homemade Salsa Verde recipe here:
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Baking Dish 9”x13”
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Chef Twist --Chicken & Cheese Enchiladas
Check out these great ideas on how you can put a professional chef twist on your favorite Campbell's® recipes. Find them at campbellskitchen.com
Chicken enchilada recipe with cream cheese: Philadelphia cream cheese chicken enchiladas
Chicken enchilada recipe with cream cheese: Philadelphia cream cheese chicken enchiladas
detailed written recipe:
My all-time favorite cheesy cream cheese chicken enchilada recipe- super easy to make; you can customize it with your favorite fillings. These are to die for cream cheese chicken enchiladas. These creamy chicken enchiladas are easy to make; they make a perfect family lunch or dinner.
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Pinterest Cheese & Chicken Enchiladas with Sour Cream White Sauce
Thanks so much for watching!! Link for recipe is below!
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!