Ingredients
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1
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6
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1
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1
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2
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2
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Directions
Green Chile Chicken Enchiladas, I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico ie, Santa Fe, Taos, etc.. Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, “CHILI’ is that soup dish made with hamburger meat and beans that is popular in Texas, while “CHILE” is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn’t have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up of course sweating out the jalapenos the whole time., Sounds like exactly the recipe I’m looking for and can’t find in my collection. This is authentic, except in many cases each person decides how many enchiladas they want meaning, how many corn tortillas above the bottom tortilla are in the stack. Also, everyone should know that the difference between enchiladas and New Mexico style enchiladas is that the New Mexico style enchiladas whether you’re in Columbus, NM or Taos, NM have an over easy-medium fried egg on the top! The difference of note as another commenter has observed between northern and southern New Mexico is that the northerners ruin everything by adding tomatoes. j.k. I’ll be making these tomorrow with plenty of roasted, frozen, Sandia chiles, which can now, thankfully, be ordered online and shipped from Hatch. In years gone by, one had to rely on family or friends who were kind enough to recognize withdrawal symptoms and panic in a loved one who was temporarily away from home. No New Mexican is ever permanently away, willingly. Thank you so much for the recipe! Thank everyone who posted!, I also live in southern NM and this a great recipe. The only change I make is to use some cream of celery soup, too. I think it really complements the flavor of the chiles. And tomatoes – never.
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Steps
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1
Done
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Combined All Sauce Ingredients Along With Enough Water or Milk to Fill the Two Cans of Soup in a Large Sauce Pan Over Medium Heat. We Are not Frying the Tortillas, So the Extra Moisture from Either the Water or Milk Is Needed to Soften Them While Baking. |
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2
Done
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After Sauce Mixture Has Simmered For About 5 Minutes, Begin Assembling in a Large Casserole Dish. I Start With a Some of the Sauce, Then a Layer of Tortillas, a Layer of Sauce, Then the Shredded Chicken, Then Cheese, Then Back to the Tortillas. |
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3
Done
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It Goes as High as There Is Ingredients Usually 4 or 5 Layers. |
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4
Done
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Then We Bake in 350 Degree Oven For About 20 Minutes. After 10 Minutes of Cooling Down, It Is Ready to Be Served. |
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5
Done
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I'm a Single Father of 5 Teenage Boys, So We Go Buffet Style With This Dish, Along With Mexican Fried Rice and Refried Beans. |
