SANTA FE HATCH CHILE GREEN SAUCE RECIPE | ALLRECIPES
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Sauces
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 cups
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.n
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.n
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.n
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.n
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.n
Nutrition Facts : Calories 148.9 calories, CarbohydrateContent 11 g, FatContent 10.7 g, FiberContent 1.8 g, ProteinContent 3.3 g, SaturatedFatContent 1.5 g, SodiumContent 980.6 mg, SugarContent 3.6 g
HEARTY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 55 minutes
Prep Time 06 hours 30 minutes
Cook Time 25 minutes
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 1541mg sodium, CarbohydrateContent 57g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 46g protein.
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