Corn tortillas wrapped around chicken, beans or filling of your choice, smothered in Green Chile and Cheese.
It’s Hatch Chile time in Colorado my friends and time to make Green chile enchiladas. This is my comfort food. I’ll bet I make these at least once a month.
It took me a while to learn how to make enchiladas. Everyone has their own version in the Southwest. This is my version, made with the vegetarian Green Chile that I make and have in my freezer all year round.
You can use chicken, just beans and cheese, shrimp, beef, or a combination of any and all of the above. Myra’s Red Bean Mole or the Spicy Black Beans would make a great filling for these. For 8 enchiladas, you will need about 3 cups of filling.
My favorite enchilada pan is a 9 X 12 casserole dish. You want the individual enchiladas to snuggle in next to each other, so if you want to make more than eight enchiladas, use a bigger pan.
If you want to give everyone just one enchilada, serve rice on the side, a salad, or a little of both.
Green Chile Chicken Enchiladas
Equipment
- 1 9 X 12 baking dish
- knife and cutting board
- 1 large skillet
Ingredients
- 8 corn tortillas
- vegetable oil
- 1 lb chicken thighs or breasts, cut into bite sized pieces
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 1 TBLS mild or medium chile powder
- 1 cup canned beans of your choice
- 1/4 cup sour cream
- 3 cups green chile
- 1 cup shredded Mexican style cheese blend
Instructions
- Set the oven to 350 degrees.
- In a frying pan on medium heat, place a TBLS of oil. When the pan is hot, fry the tortillas on each side until they start to bubble and turn a darker yellow, two at a time. Add a little more oil as needed.Place them aside, on a tray, until you are ready to fill them.
- Put another TBLS of oil in the skillet and add the onion, garlic and chicken. When the chicken starts to sizzle, add the chile powder and stir everything around. Add the canned beans (if using). When the chicken is just cooked through, turn off the heat and add the sour cream. Stir to combine.
- Put a thin layer of green chile on the bottom of your baking pan. One at a time, fill each tortilla with a heaping 1/4 cup of filling. Roll it up and put it in the baking pan, seam side down. When you have used up all the filling and the tortillas, cover the top of the enchiladas with more green chile. Cover with shredded cheese. Bake in the oven at 350 for 30 minutes.Let it sit for 5 minutes before serving.
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