Green Enchilada Sauce With Hatch New Mexico Chili Food

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
• Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
• Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
• Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
• Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
• Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
• Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
• Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.

GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI

Steps:

• Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
• Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
• Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
• If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
• In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
• It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
• After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
• It goes as high as there is ingredients (usually 4 or 5 layers).
• Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
• I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.

NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)

Steps:

• Cut chicken into small bite-sized pieces.
• Brown in frying pan.
• In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
• Then add the garlic, onion, green chile.
• Preheat oven to 350 degrees.
• Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
• Cover with half of the tortillas.
• Put half of the cooked chicken on top of the tortillas.
• Spread half of the remaining sauce over the chicken.
• Top with half of the cheese.
• Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
• Bake 350 degrees for 30 minutes.
• Allow several minutes to cool.
• Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
• Yum.

GREEN ENCHILADA SAUCE

Steps:

• In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
• Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
• Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
• Cool until room temperature.
• Using a blender of food processer, blend until smooth.