Hatch Green Chile Enchiladas Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HATCH GREEN CHILE ENCHILADAS



Hatch Green Chile Enchiladas image

This is a wicked easy recipe for a savory batch of Hatch Green Chile Enchiladas. Be sure to roast those chiles as that is the key!

Provided by Mexican Please

Time 45m

Number Of Ingredients 13

7-8 fresh Hatch green chiles
1/2 onion
1 garlic clove
1 cup stock
1 teaspoon Mexican oregano
pinch of cumin
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil
1 large chicken breast
8 corn tortillas
2-3 tablespoons finely chopped onion
1 cup shredded Jack cheese

Steps:

  • Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes.
  • To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
  • Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles. Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.
  • Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Saute the majority of the chopped onion in some oil over medium heat. Once it has softened add a minced garlic clove and cook for an additional minute or so. Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.
  • Bring the sauce to a simmer and take a taste for seasoning. I added another generous pinch of salt to this batch but it will depend on which stock you're using. You can always adjust the consistency of the sauce by adding more stock to thin it out, or by letting it simmer for a bit to thicken it up.
  • Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.) Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking.
  • On a plate, add a couple spoonfuls of the Hatch sauce. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese. Roll tight and place seam side down on the baking dish. Keep going until the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese. I usually give the enchiladas a jiggle so that you get plenty of sauce between them.
  • Bake for 10 minutes in a 400F oven or until the cheese is completely melted. Serve immediately. Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema.

Nutrition Facts : Calories 630 kcal, Carbohydrate 62 g, Protein 44 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1767 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving

HATCH GREEN CHILE ENCHILADAS



Hatch Green Chile Enchiladas image

This recipe was created by Denisse Salinas of LePetitChefSB.

Provided by Friedas Inc.

Yield 4 Servings

Number Of Ingredients 20

For the tomatillo sauce:
1 pounds tomatillos
3 cloves garlic in their peels
1 jalapeño
2 Frieda's hatch green chiles
1/2 cup chopped fresh cilantro leaves & stems
salt
For the enchiladas:
2 tablespoons vegetable oil, plus more for heating tortillas
1 Frieda's stokes purple® sweet potato, peeled & diced
1/2 yellow onion, chopped
2 large Frieda's hatch green chiles, can sub with Anaheim or Poblano chiles
1 medium zucchini, chopped
1 ear corn, kernels removed
salt & freshly ground black pepper to taste
8 yellow corn tortillas
1 1/2 cups grated Monterey Jack cheese, divided
For garnish:
queso fresco
cilantro

Steps:

  • For the sauce: rinse the tomatillos and cut them in half. Place them cut-side down on a foil lined baking sheet along with the garlic and jalapeños. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred.
  • Meanwhile, roast the chiles directly over the flame of a gas burner (or broil the chiles on a foil lined baking sheet), turning until the skins are evenly blackened. Place the blackened chiles in a bowl and cover with a plate to steam for about for 5 minutes, then peel off and discard the blackened skins.
  • Remove the baking sheet with the tomatillos from the oven and let sit until cool enough to handle. Remove the skins from the garlic and discard. Remove and discard the seeds and the stems from the jalapeño and the hatch chiles.
  • Place tomatillos, garlic, jalapeño, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until puréed. Set aside.
  • For the filling: heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add potatoes and cook until starting to soften, about five minutes. Add remaining tablespoon oil and add onions and Hatch chiles. Cook for another five minutes. Add zucchini, corn, cumin, salt and pepper and stir to combine. Cook for another 2-3 minutes, then remove from heat and transfer vegetables to a medium sized bowl.
  • Assemble and bake the enchiladas: preheat the oven to 350 degrees F. Spread a thin layer of tomatillo sauce to the bottom of a 9×13 casserole pan.
  • Wipe the same skillet used to cook the vegetables clean. Add enough vegetable oil to cover the surface of the pan and heat on medium-high heat. Once the oil is hot, add one tortilla to the pan. Cook just until tortilla is warm and pliable, then remove with tongs, gently shaking off any excess oil. Place on a paper towel lined plate.
  • Place about 1 tablespoon of Monterey Jack cheese along the center of the tortilla. Cover with about 2 tablespoons of the vegetable filling. Roll up the tortilla and place it seam side down on the casserole dish.
  • Proceed cooking and filling the remaining tortillas this way, adding more oil to the pan as needed. Make sure to reserve about 1/2 cup of Monterey Jack cheese for the top of the enchiladas. Place each rolled tortilla side by side in the casserole dish and spread the remaining tomatillo sauce on top.
  • Sprinkle with remaining cheese and bake for about 15 minutes, or until cheese is melted. Remove from oven and sprinkle with queso fresco and cilantro leaves just before serving.

GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI



Green Enchilada Sauce With Hatch, New Mexico Chili image

A great enchilada sauce made with fresh roasted Hatch green chilis. You can substitute Anaheim chilies if you can't get New Mexico.

Provided by Matt Madrid

Categories     Sauces

Time 1h30m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups New Mexico green chilies
4 garlic cloves
1 medium yellow onion
2 cups chicken stock
1/2 cup chopped tomato
1 teaspoon ground cumin
2 teaspoons salt
1 tablespoon canola oil
1 tablespoon flour

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.

Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 671, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 2.6

ROASTED GREEN CHILE-CHICKEN ENCHILADAS



Roasted Green Chile-Chicken Enchiladas image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 31

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey Jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  • Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
  • Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  • To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
  • Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

More about "hatch green chile enchiladas food"

HATCH GREEN CHILE CHICKEN ENCHILADAS - LIVELY TABLE
hatch-green-chile-chicken-enchiladas-lively-table image
2020-08-12 Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain. …
From livelytable.com
5/5 (3)
Total Time 35 mins
Category Main Dish
Calories 484 per serving
  • Heat a skillet over low heat. Pour a small amount of oil in the bottom. Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain.


HATCH GREEN CHILE ENCHILADAS - LE PETIT EATS
hatch-green-chile-enchiladas-le-petit-eats image
2019-08-29 Make the enchilada filling: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add potatoes and cook until starting to soften about …
From lepetiteats.com
5/5 (2)
Total Time 1 hr
Category Main Course
Calories 500 per serving
  • Rinse the tomatillos and cut them in half. Place them cut-side down on a foil-lined baking sheet along with the garlic and jalapeños. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add potatoes and cook until starting to soften about five minutes. Add remaining tablespoon oil and add onions and Hatch chiles. Cook for another five minutes. Add zucchini, corn, cumin, salt and pepper and stir to combine. Cook for another 2-3 minutes, then remove from heat and transfer vegetables to a medium-sized bowl.
  • Preheat the oven to 350 degrees F. Spread a thin layer of tomatillo sauce to the bottom of a 9x13 casserole pan.


HATCH GREEN CHILE CHICKEN ENCHILADAS - LOVELY LITTLE …
hatch-green-chile-chicken-enchiladas-lovely-little image
2016-04-14 In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has …
From lovelylittlekitchen.com


GREEN CHILE CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
green-chile-chicken-enchiladas-new-mexican-foodie image
2019-03-31 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 …
From newmexicanfoodie.com


HATCH CHILE CHICKEN ENCHILADAS - TAO OF SPICE
hatch-chile-chicken-enchiladas-tao-of-spice image
2022-05-09 Add the garlic and sauté for one minute. 3. Add the cream cheese and stir constantly until melted. Next, add 1/2 cup of the hatch chile enchilada sauce, the sour cream, lime juice, cumin, salt, and ground black pepper and …
From taoofspice.com


HATCH GREEN CHILE CHICKEN ENCHILADAS - CECELIA'S GOOD …
hatch-green-chile-chicken-enchiladas-cecelias-good image
Pour enchilada sauce into a flat bowl. Dip tortillas into sauce and fill corn tortillas with chicken-cheese mixture. Roll stuffed tortillas evenly. Line casserole dish with stuffed corn tortillas until filled. (10 - 12 enchiladas to fill a 9 x 13 casserole …
From ceceliasgoodstuff.com


VEGETARIAN HATCH CHILE ENCHILADAS - COOKING CHAT
vegetarian-hatch-chile-enchiladas-cooking-chat image
2021-08-23 Make the sauce: In a medium saucepan or skillet, heat the olive oil on medium.Add the garlic, chipotle powder and cumin seeds. Stir frequently for about 1 minute, until the seeds begin to pop. Add the tomatoes, then stir in the …
From cookingchatfood.com


505 HATCH GREEN CHILE RECIPES - KLEUWI.YUKKURI.SHOP
21 Costco Hatch Green Chile Recipes Hatch Green Chile Enchiladas 45 min Chicken breast, hatch green chiles, corn tortillas, jack cheese, olive oil 4.432 505 Southwestern® Green …
From kleuwi.yukkuri.shop


HATCH GREEN CHILE ENCHILADA SAUCE - SELF PROCLAIMED FOODIE
2014-09-25 Add green chile, tomatoes, and chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and …
From selfproclaimedfoodie.com


ROAST HATCH CHILES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. To poach the chicken, cover the chicken breast with cold water and bring to a boil. …
From stevehacks.com


HATCH GREEN CHILE ENCHILADAS RECIPE RECIPES
Steps: Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. To poach the chicken, cover the chicken breast with cold water and bring to a boil.
From stevehacks.com


GREEN CHILE ENCHILADA RECIPES FOR MEXICAN FOOD LOVERS - THE …
We certainly do! Though it may not be the most obvious meat to put in an enchilada, this pulled pork and green chile recipe is wonderfully effective. The combination of cheese and pulled …
From therustyspoon.com


ROLLED GREEN CHILE CHICKEN ENCHILADAS | WWW.HATCHCHILECO.COM
Instructions. Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well. Fill corn tortillas with shredded chicken, diced onion, and green chile mixture. Roll each …
From hatchchileco.com


CREAMY GREEN CHILE ENCHILADAS – FRESH CHILE
2022-03-02 On a plate, start your layer with some sauce, then add 1 tortilla, cheese, chicken, some chopped chile (or some spoonfuls of Pure Green Chile), and top with more cheese. …
From freshchileco.com


HATCH GREEN CHILE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
Steps: Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. To poach the chicken, cover the chicken breast with cold water and bring to a boil.
From stevehacks.com


HATCH GREEN CHILE CHICKEN ENCHILADAS RECIPES
Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or …
From stevehacks.com


505 HATCH GREEN CHILE RECIPES - EEOC.YACHTSUPPLY.SHOP
Heat oil in a small saucepan over medium heat. Saute onions until translucent, approximately 3-5 minutes. Add green chiles, garlic, cumin, and salt.Stir to combine and cook. Hatch Valley …
From eeoc.yachtsupply.shop


HATCH GREEN CHILE ENCHILADAS RECIPE! - MADE IN NEW MEXICO
2019-11-02 Ingredients: 2 lbs fresh shredded Cheddar Cheese 30 pack of Corn or Flour Tortillas 2 Jars of 16 oz Fresh Chile Co Sauce - Pure Green or Blend or a combo! 2 Cups heavy …
From madeinnewmexico.com


Related Search