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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes

marcy inspired 93,591 3 years ago
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When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes. Red Cheese Enchiladas approx. 10 red chile pods 3 garlic cloves 1 Tbsp. Mexican oregano 1 Tbsp. cumin salt to taste (I use about 1 tsp.) approx. 3 1/4 cups water corn tortillas grated cheese of your choice (cheddar, pepper jack, muenster are all great) chopped onion, to your liking vegetable oil for frying Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.) Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy! ------------------------------------------------------------------------------------------------------- Green Chicken Enchiladas approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed (If buying Hatch chile in a can or jar, you'll need approx. 1 cup) 3 garlic cloves 1 tsp. cumin salt to taste (I use 1 tsp.) approx. 2 cups water 1 can cream of mushroom or chicken shredded chicken corn tortillas grated cheese of your choice chopped onion to your liking vegetable oil for frying Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes. Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy! I hope you like these recipes as much as I do. Be sure to give this video a Thumbs Up, leave me a comment and Subscribe to this channel, if you haven't already. You can also follow Marcy Inspired on Instagram at https://www.instagram.com/marcyinspired and on Facebook at https://www.facebook.com/marcyinspired Bendiciones y buen provecho!

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