HATCH CHILE CHICKEN ENCHILADAS RECIPES
GREEN CHILE CHICKEN ENCHILADAS RECIPE - FOOD.COM
I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time).
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 cassarole, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 896.8, FatContent 40.1, SaturatedFatContent 15.4, CholesterolContent 116.7, SodiumContent 2079.9, CarbohydrateContent 89.1, FiberContent 10.1, SugarContent 6.7, ProteinContent 48.3
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Provided by Gina
Categories Dinner
Total Time 85 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 375°.
- For the Filling
- For the Creamy Salsa Verde Sauce
- To assemble
Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g
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From culinaryginger.com
From culinaryginger.com
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From reciperunner.com
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From allrecipes.com
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From fromvalerieskitchen.com
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From seekinggoodeats.com
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From en.m.wikipedia.org
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From mjskitchen.com
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From patijinich.com
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From whattomaketoeat.com
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From pinaenlacocina.com
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From holajalapeno.com
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CHILE RELLENO RICE WITH SALSA ROJA - PATI JINICH
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From patijinich.com
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