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!
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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!
43 Comments
Can’t u make them without the soup?
Thank u for sharing. Looks delicious
My parents are from New Mexico and my Mother used to make her enchilada sauce like this,she used to make them flat instead of rolled..I am so glad I finally found your recipe..not very many ppl use cream of mushroom soup
I'm so happy I found your site. Fan for life, thank you.❤
Hi Marcie, Can you recommend where one can purchase a nice and heavy comal such as yours? Thanks!
Jorden
Hi! We go to Las Cruces/Mesilla a lot and my husband finds some red enchiladas (w Hatch red sauce) really delicious w a smoky flavor, but sometimes they have a bitter flavor. Any ideas why the taste would vary? Thank you for your video! 🙂
Now u need the cooked 😊frijoles
Can you make the green sauce with out the soup?
hey thanks for the tip of cream of mushroom soup. I tried that lastnight. my sauce had good body it didnt affect the heat at all. I was impressed
✌️💞🌻🙏
Hi Marcy! We just got back from visiting Hatch and came home with a bag of red Chile powder. Could we use this instead of the pods? If so what would be the amount that you would recommend?
NO we dont use cumin. Nope. No cumin and No cilantro.
At last!!! I am so grateful. Nicely done.
I'm from New Mexico and that 505 chile in the jar is awful. It has lemon or lime or both. It over powers the taste of the chile. But all to his own.
I LOVE YOUR CHANNEL! I was searching for this recipe and came across yours which is just how I used to make them when I was a student at New Mexico State University about 20 years ago. THANK YOU Marcy! I am really enjoying your recipes, they remind me of my college days and you remind me of my roommates and friends who were from New Mexico 🙂 I am from El Paso, but I enjoy the New Mexican style of cooking more. Also, love your Coconut Tres Leches recipe. I made one the week before but used Dolly Parton's cake mix and it came out pretty good! I am gonna try these both tonight for a poker game, I will let you know the verdict!
Love your channel! We live New Mexican everything! My husband is from Jordan. I told him once he moves to the west coast(he did in 2020) he will taste Mexican food especially New Mexican and know it’s the best food in the world. Or as I say 1 of the best. Sure enough he rather have a good New Mexican Chile of any kind Christmas of course any day of the week. Lol. Blessing Marcy from Flagstaff AZ
Nice recipe , I knew I recognized you lol I used to watch you on the news I think KCR3 idk 🤷🏻♀️ but so nice to see you on here , cool ☺️just subscribed
I love your cooking
You Rock ❤
Most useful and easy recipe presentation I have seen for red chile enchiladas. I'm now going to try it myslef! Thnaks again
Looks divine. I sure miss New Mexico cooking. But I do admit I am disappointed you didn't make flat enchiladas. I've been looking for a quality video of someone making flat enchiladas to share with my non-New Mexican friends, who have no concept of anything but rolled enchiladas. Thanks for the video!
The red Chile Chile looks a little dark no? I don’t like cumin or oregano in my enchiladas. As a New Mexican never made them this way
Both recipes look 🔥 for the red Chile you can also add cooked ground beef to the onion and cheese before rolling the corn tortillas
You make your red Chile sauce just like mines …. Best ever
505…the BEST! Always have a jar in the fridge.
love it
I have recently discovered your videos and have subscribed.
I'm over here across the ocean salivating over your delicious recipes. Thank you and good luck with your channel.
Great recipes! Made it tonight and my wife loved it! Thank you! Subscribed!
Looks delicious!
Always love to watch your mouth watering videos. I make the green enchiladas, but use seasoned flour. I like you’re method. I will definitely give it a try! Thank you for sharing all your amazing looking dishes ❤
Cumin?!?
No!!!
That’s looks delicious. I’m trying both. I’ve always wanted to know how to make red chili sauce. I also am interested in making red chili stew.
I LOVE THIS ENCHILADAS.
I am Hispanic; we don't use cumin, and we like our enchiladas flat, rather than rolled. The hotter the Chile, the better for us. You have good recipes!
I lived in southern NM and was taught to make enchiladas with flat tortillas; they were layered one on top of the other with the chicken and cheese. Have you made enchiladas this way?
Yummy yummy. I love green chili. New Mexico is the green chili capital.
I'm so happy to have found you. My Aunt Nancy was a wonderful New Mexican cook. Don't hate on me, but I am from Southern Colorado and I use local Pueblo chile.
I’m limited to using anything can.
(1 kidney) so I make a chicken glaze using broth, green chilies & corn starch to thicken adding garlic & cumin.
I made these I think three times already.
Delicious! Thank you.
I prefer Christmas tree. The best of both worlds. Thank you for the video!
I was waiting for you to try them lol
One of these days soon I’ll make them! They look amazing!
Thank you for posting written recipes that include ingredients and instructions. So many YouTubers don’t for some reason. I refuse to watch videos ten times to get the details of a recipe.
I'm so glad to have found your channel. I love the way you cook an how you keep it authentic. I'm also from New Mexico, Portales.❤