STACKED ENCHILADAS, A Ground Beef Enchilada Mexican Dish
STACKED ENCHILADAS, A Ground Beef Enchilada Mexican Dish
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How to Make the BEST Red Chile Beef Enchiladas -- Classic New Mexican Recipe
Hey Chile Heads! In this video, we learn how to make some AMAZING Red Chile Beef Enchiladas. We use the basics of my Red Chile Sauce recipe ( to bring this amazing dish to life. This recipe is perfect for large get-togethers, meal prep at the beginning of the week, and virtually any other occasion you can think of! It pairs well with a lot of the other recipes on my channel as well -- so can go cook yourself a wonderful New Mexican dinner. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Red Chile Beef Enchiladas
1lb ground beef (subsitute with ground turkey, chicken, or veggies)
9-10 corn tortillas
2 tablespoons flour
3 tablespoons red chile powder
2 cups cold water
1 garlic clove minced, or crushed
1-teaspoon salt
2 ½ - 3 cups sharp cheddar cheese, shredded
In a medium size pan, brown ground beef, add flour and cook for one minute. Add red chile powder and cook for another minute. Now add water, garlic and bring to a boil. Once it is boiling, add salt and turn the heat down to low simmering for 20 minutes. Turn off chile and remove from heat -- you don’t need to cook it any longer. Now it is time to assemble your enchiladas!
Preheat oven to 350.Now in an 8x10 baking pan, spoon a ladle full of chile on the bottom of the pan. Layer corn tortillas to cover the bottom, then add more chile mix, covering all of the tortillas. Lastly, layer with cheese. Repeat the process until the entire chile mix has been used up. Cover with foil and bake for 40 minutes. The last 10 minutes of baking, remove the foil and continue to bake uncovered. Take the enchiladas out of the oven and let set for 15 minutes before serving.
To prep corn tortillas: Heat corn tortillas, 3 at a time, in a wet cloth for 30 seconds in the microwave. You do not need to fry in oil.
Serve enchiladas with fried papitas, beans, or calabacitas. (
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Guitar Miniature No. 1 in D major by Steven O’Brien
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
New Mexico Red Chile Enchiladas
Stacked to perfection
Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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