In this video, I share a classic recipe for Green Chile Chicken Enchiladas made with Hatch Green Chile. There are so many ways to make them, but use this sauce as a starting off point. Read on for the recipe:
Green Chile Chicken Enchiladas
shredded chicken
1/2 a white or yellow onion, chopped
3 garlic cloves, minced
1 1/2 to 2 cups Hatch green chile, roasted, peeled & chopped
salt & pepper to taste
5 cups hot water
1/3 cup butter
1/3 cup all purpose flour
corn tortillas
oil for frying
shredded cheese of your choice
Heat a large skillet or pan on the stovetop with enough oil to coat the bottom of the pan. Add chopped onions and sautƩ until translucent. Then add minced onion and green chile. Mix and allow to cook a few minutes. Season with plenty of salt & pepper. Add hot water and let it come to a boil. Then lower heat and let it continue to simmer. Meanwhile, in a separate, small skillet, melt butter and add flour. Mix continually to form a paste, which will serve as thickening agent. Let cook for 2-3 minutes, then take paste and add it to pan with chile. Stir to let paste fully dissolve into sauce. Sauce will begin to thicken. Continue to let simmer on low. (Total amount of cook time should be about 15-20 minutes)
Meantime, fry corn tortillas and set aside. Place a layer of fried corn tortillas in a 9×13″ baking dish. Pour enough chile sauce to completely cover them. Add shredded chicken. Top with shredded cheese, and more diced onion if desired. Then repeat the process, layering more tortillas, chile sauce, cheese and onion…until baking dish is full. Bake at 350Āŗ for 30 minutes.
Remove from onion, let cool slightly before serving, and enjoy!
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*All music in this video used with rights from Storyblocks:
1:42 “Latin Seduction” – Neil Cross
5:12 “Funky Samba” – Neil Cross
7:23 “Latin Hippy Party” – Music Design by Jason Inc.
38 Comments
I've found another good substitute for fresh or frozen REAL roasted green chile is actually Bueno brand frozen green chile that is typically available in most grocery stores at least in Texas and of course NM.
Love this recipe
This is awesome. Like you I too make these differently, but this way is awesome. What I love about your recipes is when you say green chiles, you mean green chiles. Me too. Nothing else green works for me when it's called green Chile.
great marcy , but , canola oil is poison !
The girl is a artist
Can't wait to try these Marcy! They look awesome! Thanks for the video š
looks delicious. šš¤
One of my favorites. When we run out Fresh Green Chile, we use Bueno Frozen Green Chile (made in ABQ). The next best thing to Fresh Hatch Green.
I was planning to make green enchiladas for a Sunday dinner after church. I was making them into a casserole, also. I usually cover chicken breast with chicken stock and bake in the oven until done and then shred the chicken. I use the rest of the liquid with some more water in the sauce, but pretty much the same as you do otherwise. I can attest to a tasty recipe.
My corn tortillas do not fry up like yours did. They do not puff up at all. I've tried to lower the heat or increase and they just get stiff and fried. Is there a specific type or brand that works best or another secret?
Thankyou for the
content. But I would add chicken broth and some cumin.
Thanks do much for your input
On making from scratch this great recipe!! Going to get all the things I need at the store to make these up!!
Marsay from Az. šš
ššš
PSH CHALE. EAST LOS ANGELES BEST CHICANO FOOD EVER
Love the casserole idea. Thank you for the recipe. ā¤
Looks great! I never knew there were so many ways to make enchiladas. Last time I tried I used too much canned enchilada sauce & made myself sick. I can do these. Thanks!š„
Perfect āš¼
is it a New Mexico tradition to have stacked enchiladas. I read that once?
I canāt help myself, canola oil is poison, please research & use an alternative.
I do not fry my tortillas anymore….I have found roasting them on a griddle till they are lightly toasted have a little more texture and hold up well with the sauce.
Where is the olives cilantro
Is not classic
Absolutely delicious and thank you for sharing your knowledge ā¤ļø You always get a 5 stars rating from me!!!āāāāā
These look delicious! I have been wanting to make these for a bit now. Me animaste! š
I grew up in Albuquerque
Looks delicious! I canāt wait to try this recipe. I make something similar thatās called Chicken Fiesta! Have a great weekend. š
You wanna know why I love you? I'm from roswell and haven't been to n.m. since 2007. You remind me of home. Thank you.
Thank you! love all your recipes and ideas!
I love munster cheese. Being from Wisconsin I forget people don't have massive varieties of cheese at their stores. But I can only find jarred or canned hatch peppers.
Thanks, so much canāt wait to try it!
Looks delicious.
Marcy,
Do you have a cookbook available?
hi marcy.š gtsy. how is mama? say hello for meš¹keep doin what you are doin, girlš»take care
Saw this video Sunday morning here in Kentucky. So after Mass, it was right to Kroger for a few ingredients I didnāt have. Used the Muenster Cheese as suggested. After pulling my chicken off the rotisserie chicken I poured hot water right in the bag with bones skin and all, let it sit for a bit while preparing other ingredients, strained that and used it for my five cups of water. Had the 505 Southwestern Hatch Chile that I had previously purchased from Costco. Made it just as shown. GOODNESS! This is a keeper! Put a bit of sour cream on my fork with every bite. Yummy, THANKS!!!
You do SUCH amazing food. I was born in Las Cruces and I would like to see a Sour Cream Enchilada Recipe. Thank you!!
Queso fresco and cabbage would be so much better it's delicious like that
special recipe for your managing and cooking and i will tests it sometime and i support to this video thank you for the food recipeā¤ā¤
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