SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
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Recipe Cream of Green Chilli Soup
Recipe - Cream of Green Chilli Soup
INGREDIENTS:
●2 corn tortillas
●50g margarine
●325g onion, chopped
●1 clove garlic, finely chopped
●1/2 teaspoon dried oregano
●2 bay leaves
●850ml chicken stock
●3 (130g) tins chopped green chillies
●2 potatoes, peeled and chopped
●1/2 teaspoon salt
●1/3 teaspoon ground cumin
●1/4 teaspoon ground black pepper
●75ml whipping cream
●225g Cheddar cheese, grated
Hatch Chile Chicken Soup | Louisiana Grills Recipe
The pride of Southwestern cuisine, Hatch Chiles are grown in a region of New Mexico where the locals claim the soil is unlike anywhere else. The result is a slightly sweet and smoky pepper that gives off a mouthwatering aroma when roasted or smoked on a pellet grill.
How to Roast Hatch Green Chiles
Place the Hatch Green Chiles on the grill over direct flame and roast until lightly charred on all sides, about 10-15 minutes.
Ingredients
3 Chicken Breast
2 cups Chicken Broth
3 Ears of Corn
3 – 4 Garlic Cloves, Peeled
5 – 6 Hatch Chiles
Optional: cotija cheese, cilantro, tortilla strips, etc
1 Small Red Onion, Quartered
1 Small Yellow Onion, Quartered
2 tsp Smokey Spicy Sweet Hot Rub
1 cup Sour Cream
We recommend using our Texas Mesquite Hardwood Pellet Blends with this recipe.
Try our Creamy Hatch Chile Chicken recipe on your Louisiana Grill:
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Green Chile Chicken Stew - Season 4, Episode 1
The perfect way to spend a cozy day, this is my recipe for Green Chile Chicken Stew made with potatoes, corn, and Hatch Green Chiles.
#hatchgreenchiles #comfortfood #chilestew
For the full recipe details visit
Ingredients
1 tablespoon neutral oil
1/2 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
3 cups chicken broth
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large Russet potato, peeled and chopped
1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
1 large chicken breast
1/2 cup frozen corn kernels
fresh cilantro, for serving
fresh lime wedges, optional, for serving
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The BEST GREEN CHICKEN TORTILLA SOUP Recipe, you NEED to MAKE TODAY!!! | SOPA AZTECA VERDE
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make a very easy and delicious green chicken tortilla soup, let me tell you this is my favorite soup to enjoy when im under the weather???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip!!! Don’t overcook your chicken ☺️
Original tortilla soup
Ingredients: 6 servings
6 lbs chicken breast with rib boiled in 2 qt water with, 1/2 onion, 5 garlic cloves, 2 bay leaves, salt, adobo seasoning and cilantro
20 corn tortilla fry in vegetable oil
Green sauce;
5 green chiles; roasted and peeled
12 sm tomatillos
2-3 serrano or jalapeño peppers
1/4 onion
4 garlic cloves
Handful of cilantro
1 tbsp pumpkin seeds
1 tsp coriander seeds
1 tsp peppercorn
1 tsp oregano
1 tsp ground cumin
1 tsp garlic salt
1 serving of love ????
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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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