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!
How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
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Mexican Green Enchilada Sauce Recipe | Easy & Delicious Homemade Sauce | Step-by-Step Guide
Hello there! Are you ready to take your enchiladas to the next level? Today, I'm going to show you how to make homemade Mexican Green Enchilada Sauce.
This recipe is super easy to follow, and the result is a flavorful, authentic Mexican Green Enchilada Sauce that will surely elevate your enchiladas. And the best part is, you can find all the necessary ingredients either at your local supermarket or they might already be in your pantry.
Once you make this homemade enchilada sauce, you'll never go back to buying canned ones. I can't wait for you and your family to try this out, so let's get started!
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Mexican Green Enchilada Sauce Recipe
10 tomatillos
6 jalapeños
4 garlic cloves
1/4 of union
1/2 bunch of cilantro
1 tbsp of salt
1 tbsp of black pepper
1 tbsp of cumin
1 cube of chicken bouillon
2 cups of water 2 tbsp of vegetable oil
#MexicanGreenEnchiladaSauce #EnchiladaSauceRecipe #EasyRecipes #HomemadeSauce
Cheesy Chicken Enchiladas with Homemade Salsa Verde Sauce
Leave the store bought sauce in the cupboard! These chicken enchiladas deserve nothing less than a made-from-scratch #salsaverde sauce. It’s a labor of love, but it won’t take too long. Roast your tomatillos and peppers, then blend to perfection. Slather the enchiladas you made in the meantime and roast them again.
Full recipe here ➡️
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The Suburban Mom Style Enchiladas everyone should try
I love all enchiladas and in my view, there are three distinct categories of them: Traditional Mexican, Tex Mex, and what I'll call Suburban Mom. All three are filled and sauced tortillas, but each one is a unique experience. Today is all about the one that I think makes the best leftovers - Green Chile Chicken Enchiladas.
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0:00 3 Categories of Enchiladas
0:42 Intro
1:23 Garlic Cumin Chicken
3:23 Roasted Green Chiles
4:52 Enchilada Sauce
5:43 Assembly
6:56 Calories + Macros
7:10 Taste Test
8:10 My brother and I fought over these enchiladas
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.