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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Easy ENCHILADAS ROJAS | My Abuelita's Red Enchiladas
Today I am cooking at home and making my Abuelita's enchiladas rojas or red enchiladas my grandmother's way. I will be using cheese and onion to fill these, but you can add shredded chicken or beef. The filling is versatile. You can also top with what you prefer.
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0:00 Intro
0:11 Enchilada Sauce
1:56 Salsa Recipe
2:59 Making The Enchiladas
5:40 Visit With My Grandparents
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⭐️ My Other Enchiladas RECIPE
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????GRIDDLE (Similar to the one I used)
INGREDIENTS
14 to 16 corn tortillas
10 oz (283 g) Oaxaca cheese
1/2 medium onion (diced)
cooking oil for griddle
**Toppings**
Cotija cheese
Shredded lettuce or cabbage
Diced Onion
Salsa
Mexican sour cream
**Red Enchilada Sauce**
6 to 7 dried guajillo chiles (cleaned and rinsed)
small piece of onion
1 clove of garlic
2 tsp chicken bouillon powder
salt to taste
1/2 to 3/4 cup water or soaking liquid
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Enchiladas Rojas De Abuela
How To Make Authentic Enchiladas
Red Enchilada Sauce
Cheese And Onion Enchiladas
Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Mexican Food | Jay Patel
Enchiladas Recipe Video, learn how to make Enchiladas / Veg Enchiladas at home.
Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Enchiladas Recipe | Mexican Food.
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How to Make the Best EVER Chicken Enchiladas
How to Make the Best EVER Chicken Enchiladas - Learn how to make tasty Chicken Enchiladas from scratch with this easy-to-follow recipe video. This recipe combines juicy chicken, gooey cheese, and zesty enchilada sauce to create a dish that's sure to please the whole family. Whether you're an experienced cook or just starting out, we'll guide you through the entire process, from shredding the chicken to rolling the enchiladas and baking them to perfection. Plus, you can easily customize the recipe to your liking by adjusting the spice level or adding your favorite toppings. So, put on your apron and let's get cooking! Don't forget to like, comment, and subscribe for more delicious recipes.
Ingredients:
1 Rotisserie Chicken
8 - 12 Small or Large Tortillas
2 cups shredded cheese Mexican Blend
Enchilada Sauce:
2 tbsp. Olive Oil
2 tbsp. All Purpose Flour
2 tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1/2 tsp. Chipotle Chili Pepper
1/2 tsp. Kosher Salt
2 tbsp. Tomato Paste
2 cups Chicken Broth
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My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
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Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
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Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.