About 1.5 cups of those diced chiles will do the job quite well. To make the enchiladas start by warming up the tortillas to make them more pliable. Remove from the oven and sprinkle the shredded cheese over the enchiladas. I have made this the last two years when the Hatch Chili Peppers were in my grocery. If you skip the oil, the tortillas will fall apart once baked, leaving you with a mushy casserole. Hi Tiffany, yeah you should be able to get by with those. Butter 1 can (15 Oz. Green Chile Chicken Enchiladas - Traditional New Mexico Recipe Let me know how you like this recipe by leaving a review! listeners: [], ZTZjMzMyZmU3NTc1ZDk4ZjY1Y2ZiZDFkNjc4MDZmZmE1YjQwMWE4MjY0OWZh One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them seam side down in the casserole. Once hot, fry one tortilla at a time for about 10-15 seconds on each side and place on a paper-towel lined plate. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is DELICIOUS! Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. Saute the onions and garlic over medium heat in a large nonstick skillet. When ready to use, thaw overnight in the refrigerator, then follow the normal baking instructions. Fill the tortillas with about cup of filling each. Easy Green Chile Enchiladas You may even want to double the recipe to serve one and freeze one! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. Put the chicken in a grill-safe baking dish and sprinkle with the verde rub. Combine chicken, chiles, onion and cheese in a bowl. Then dice the hatch chiles, tomatillos, and onion. Chicken Enchiladas 1 tablespoon olive oil 1 small white onion finely chopped 3 garlic cloves minced teaspoon chili powder teaspoon cumin 1 tablespoon lime juice 1 cup diced roasted green chiles (or 2 4-ounce cans) cup salsa verde cup sour cream cup chopped cilantro 3 cups Monterey Jack cheese divided How can I use Hatch green chili powder for the enchiladas? Once cooked, the enchiladas will keep in the fridge for up to four days, or you can portion them out and freeze them for up to three months. Heat the corn tortillas in the oven for a few minutes. Soften tortillas by dipping in soup mixture. It is awesome! 4. Place the sauce in a separate container. Chicken - This recipe calls for 4 cups of shredded chicken breast, which is about 2 pounds. Heat a tablespoon of vegetable or canola oil over medium heat. Just kidding any combination of those is going to be a really great choice. Slowly whisk in warm chicken stock, and hatch pepper and chicken stock mixture. To assemble the enchiladas, lay a tortilla on a flat surface and fill it with a heaping cup of the chicken mixture. We love hatch chiles and when they are in season I buy them to roast and freeze for later, so I am glad to have your recipe for enchilada sauce. You can unsubscribe at any time. Naturally gluten-free. The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. Share a photo of your creation with your friends! Start by sauteing half a chopped onion and some minced garlic in olive oil. But, there is a special place in my heart for green chile chicken enchiladas! After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe.