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.
The BEST & Easiest Stacked Enchilada Recipe! (New Mexico Style!)
Recipe credit: House of Yumm
Enchilada Gravy Ingredients
• ¼ cup oil or butter, can use canola or vegetable oil
• ¼ cup all purpose flour
• ½ tsp ground black pepper
• ¾ tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp chili powder
• 2 cups beef broth
• 1 tbsp tomato paste
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!
-------------------------------------------------------------------------------------------------------
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!
I hope you like these recipes as much as I do. Be sure to give this video a Thumbs Up, leave me a comment and Subscribe to this channel, if you haven't already. You can also follow Marcy Inspired on Instagram at and on Facebook at
Bendiciones y buen provecho!
New Mexico Style Flat Enchiladas with Homemade Enchilada Sauce GLUTEN-FREE
Sponsored post by Mirum Shopper. All opinions are my own. New Mexico Flat Enchiladas Recipe - PRINTABLE RECIPE:
Fast and flavorful, this recipe will quickly become your go-to meal when you don't know what's for dinner. This recipe is for a single person so you can adjust it to fit any size family easily. Let's get started!
Gluten-Free ENCHILADA SAUCE RECIPE (no flour!):
Ingredients:
2-3 corn tortillas per person
1 egg per person
shredded lettuce
shredded cheddar cheese (about 1/4 cup per person)
diced onion (about 1/4 cup per person)
enchilada sauce (use the homemade sauce recipe above - 1 cup per person)
1 large tomato, cut into wedges (2 wedges per person)
6 medium pitted olives per person
Instructions:
Heat the enchilada sauce in a sauce pan on medium heat, until it begins to bubble.
Add one tortilla to the pan at a time. Cook for about 1 to 2 minutes, until heated through.
Remove the tortilla from the pan and place in the center of a ceramic, oven-safe plate.
Sprinkle shredded cheddar cheese and diced onion on top of the tortilla.
Repeat the process with the next tortilla. Continue stacking the tortillas, onions, and cheese until the final tortilla is on the stack. An adult male can eat 3-4 tortillas in a stack. Do not top the final tortilla with cheese and onion.
Fry an egg and place on top of the tortilla stack. While frying the eggs, keep the plates of tortillas warm in an oven set to 200ºF. If you're cooking for 1 or 2 people only, no need to keep the tortillas warm in the oven.
Spoon extra sauce onto the stack if the tortillas look dry.
Surround the stack of tortillas with lettuce, tomato, and olives.
---------------------------------------------
Thanks for watching friends - please leave a comment and let us know your thoughts on this vid!
For more inspiration, check out my blog/website:
Awesome kits and supplies, available here:
Follow Hydrangea Hippo and Just JP on social media!
See you again soon!
The BEST Green Chile Chicken Enchilada Recipe!! -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, I give you guys the ONLY Green Chile Chicken Enchilada recipe you'll ever need -- it's creamy, it's spicy, and it's delicious. If you've ever wondered how to make those yummy enchiladas your grandma used to make, or replicate the enchiladas you had at that great New Mexican restaurant, this is the video for you. 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.
LET'S KEEP IN TOUCH!!
Blog:
Social Media Links:
__________________________________________________________________________
Green Chile Chicken Enchiladas
9-12 corn tortillas
2 cups green chile sauce
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth
¼ cup heavy cream, or half- &-half
1 ½ cup shredded sharp cheddar cheese
2 cups chopped chicken breast (a deboned rotisserie works perfectly)
Pre-heat oven to 350. Heat a medium sized pan on medium to high and add butter. Once butter is melted, add flour and cook for 1 minute; add chicken broth and whisk until thickened. Once it has thickened, add cream and stir to combine; add green chile sauce and stir to combine.
In a 12 x 8 baking pan, spoon a ladle full of sauce on the bottom of pan to coat, then add corn tortillas to cover the bottom completely; now add chicken, cheese, and more sauce. Layer, using the same process until all sauce is gone. Cover with aluminum foil and bake for 40 minutes. Remove foil the last 10 minutes. Remove from oven and let cool for 15 minutes. Slice into equal portions, and serve with pinto beans, fried potatoes, or calabacitas. Garnish with shredded lettuce, diced tomato, and chopped onion.
Vegan? Here are some great substitutes:
For butter: coconut or olive oil
For half- &-half: cashew cream or coconut milk
For chicken broth: vegetable broth
Link to buy Green Chile Sauce:
__________________________________________________________________________
Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Filmed and Edited by:
Bree Enriquez (
The Truth about American Enchiladas
I think it's time we just be honest... full video here: